Hard Cider Gravy

Makes 1 quart

pan juices from roasted poultry (or low-sodium chicken broth)

1 cup hard cider

4 tablespoons unsalted butter or fat from drippings

⅓ cup all-purpose flour

salt and freshly ground pepper

If using pan juices, strain the drippings into a large measuring cup or bowl. Let stand for 5 minutes; then skim off and save fat or discard if not using. (Alternatively, use a fat separator.)

Pour cider into saucepan and cook for 1 minute; then add enough broth to make a total of 4 cups.

Melt the butter or fat from drippings in a large saucepan over medium heat. Add flour and cook, whisking continuously, until golden, 4–5 minutes. Whisk in the broth-cider mixture and bring to a boil. Reduce heat and simmer until thickened, 8–10 minutes. Season gravy with salt and freshly ground pepper. Adjust consistency with more broth or pan juices.