- 5 tablespoons butter
- Cracked black pepper
- 4 tablespoons flour
- 1 cup natural cranberry juice, reduced to 1/4 cup
- 1 cup apple cider, reduced to 1/4 cup
- 4 cups turkey stock (32 ounces)
- Melt the butter in a pan over medium heat. Whisk in the pepper and flour. Add the cranberry juice and apple cider reductions and let them cook out, about 1 minute. Whisk in the stock. Raise the heat a bit and thicken the gravy to lightly coat a spoon.