Cider Gravy

Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About


  • 1 tablespoon plain flour
  • 300 ml (10 fl oz) cider


  • While the pork is resting, pour away the fat from the roasting tray (it can be used for roasting potatoes). Place the tray on top of the stove over a medium heat, add the flour and stir into the onion.
  • Whisk in the cider and stock a little at a time. Bring the gravy to a simmer and cook for a few minutes, seasoning with salt and pepper. The gravy can be served like