Cranberry Herbed Gravy

Every holiday plate deserves a gravy this good. Built on a base of sauteed vegetables and fresh herbs, then brightened with a splash of fruit-forward white balsamic, it's savory, silky, and just a little sweet.

Ingredient Spotlight. Our Cranberry Pear White Balsamic adds a tart-sweet, orchard-fruit brightness that keeps the gravy from feeling heavy, while our Tuscan Herb Olive Oil builds a savory, herbaceous foundation as the vegetables soften.

Ingredients

• cranberry pear white balsamic to taste
• 2-3T tuscan herb olive oil
• 2T shallots diced
• ¼ cup carrots diced
• ¼ cup celery diced
• ¼ cup onion diced
• 1T garlic smashed
• 3 cups chicken broth
• thyme and sage
• slurry (2T corn starch to 2T water)
• 2T butter
• salt and pepper to taste

Instructions

1. In a medium sauce pan at medium high heat add tuscan herb olive oil, shallots, onion, celery, carrots, sage and thyme.
2. Cook for 4-5 min until browned and tender.
3. Add chicken broth and reduce by half.
4. Add salt and pepper to taste.
5. Put heat on low and add slurry to thicken.

Chef's Notes

• Whisk the cornstarch slurry in slowly over low heat and give it a minute to activate; adding it to a boiling pot can make the gravy gluey.
• Add the cranberry pear balsamic off the heat at the very end, tasting as you go, so its bright fruit note stays lively.

Make It Yours

• Strain the gravy for a smooth, elegant finish, or leave the vegetables in for a rustic, chunky version.
• For a deeper, more traditional gravy, swap the cranberry pear balsamic for our Traditional Condimento Dark Balsamic.

Allergens: contains dairy (butter).

*compliments to Chef Danny Rassi for this delicious recipe!