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Savanna Cider Gravy


  • 2 cups Pan Juices
  • 1/4 cup Savanna Dry Apple Cider
  • 2 tablespoons cornstarch

You can use liquid stock to substitute the full 500ml of pan juices. Lamb stock if you cooking lamb, chicken if you cooking chicken and so on. A mix of Beef and the Vegatable stock is also great for Pork.




  1. After roasting your protein place your baking tray on the stovetop.
  2. Add stock if required and add Cider
  3. Mix well and using a fork scrap all crispy bits on the base of the baking tray. (that’s where all the flavour is).
  4. Allow the cider to simmer and cook off the alcohol.
  5. In a small mixing bowl add 2 tbsp of cornstarch and liquid from your baking tray, you want to ensure you have no lumps in your cornstarch mixture and that it’s not thick. This is called a slurry.
  6. Add to your baking tray and stir, allow your gravy to thicken, you can repeat step 5 till the desired consistency is created.
  7. Make sure you allow the cornstarch to cook and thicken don’t rush it you don’t want your gravy too thick.


Chefs Tip


  1. Never run out of gravy, that’s why I always make a big batch and then you can freeze the rest in an ice cube tray and store in a freezer bag and use when needed.
  2. It’s a great addition to any homemade pie as well.
  3. You can use flour instead of corn flour just make sure cook out your flour you don’t want your gravy tasting like raw flour.
  4. Don’t fear you can always strain your gravy if any lumps do appear.



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Written by claire allen

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