Roasted Ontario Apple Gravy

Makes about 3 cups (750 mL) of sauce, 12 servings.

Roasted Ontario Apple Gravy

Variety Tip: For best results, use Ontario Crispin, Empire or Russet apples.

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Ingredients

• 3 Ontario apples, peeled, cored and cut into 6 wedges
• 2 celery stalks, cut into 1 inch (2.5 cm) chunks
• 1 small cooking onion, cut into 1 inch (2.5 cm) chunks
• 1 medium carrot, peeled and cut into 1 inch (2.5 cm) pieces
• 4 whole garlic cloves, peeled
• 2 tbsp (30 mL) olive oil
• 1 tsp (5 mL) each, salt and pepper
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1/2 cup (125 mL) dry white wine
• 1/2 cup (125 mL) apple cider
• 1 bay leaf
• 2 cups (500 mL) chicken or vegetable broth (plus more to thin if necessary)

Instructions

1. Before you begin: Preheat oven to 400˚F (200˚C).
2. In a large bowl combine apples, celery, onion, carrot and garlic. Toss with olive oil, salt, pepper, thyme and rosemary to combine.
3. Spread onto a large roasting pan and roast in preheated oven until vegetables are golden and tender, turning once, about 30 minutes.
4. Transfer roasting pan to top of stove and stir in wine and cider over medium-high heat, scraping up any brown bits from bottom of pan.
5. Add bay leaf and chicken broth and simmer until liquid is reduced by half, about 15 minutes. Let cool slightly. Remove bay leaf, rosemary and thyme stems.
6. Transfer to blender in batches and process until smooth, adding up to 1 cup (250 mL) of chicken broth if gravy is too thick. Keep warm until ready to serve.

Notes