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Ingredients
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Gravy
Cranberry Sauce
Method
Gravy
Prepare the Roux
In a medium saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about 2-3 minutes until the mixture is golden brown, stirring constantly to avoid burning.
Add the Broth
Gradually add the chicken or vegetable broth to the roux, whisking continuously to prevent lumps. Bring the mixture to a boil.
Season the Gravy
Once boiling, reduce the heat to low and stir in the salt, black pepper, dried thyme, garlic powder, and onion powder. Let it simmer for about 10-15 minutes until thickened to your desired consistency.
Finish and Serve
Taste the gravy and adjust seasoning if necessary. Keep warm until ready to serve.
Cranberry Sauce
Combine Ingredients
In a medium saucepan, combine the fresh cranberries, granulated sugar, water, orange zest, and orange juice.
Cook the Sauce
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for about 10-15 minutes, stirring occasionally until the cranberries burst and the sauce thickens.
Add Spices
Stir in the cinnamon and nutmeg, mixing well. Continue to simmer for another 2-3 minutes.
Cool and Serve
Remove from heat and allow the sauce to cool to room temperature before serving. It can be served warm, at room temperature, or chilled.