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Classic German Gingerbread Gravy

In this recipe, I will show you how to make a very quick and easy gingerbread gravy. You can use this gravy for Sauerbraten, roast duck, or goose.
Course Side Dish
Cuisine German
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2 People

Ingredients

  • 2 tbsp butter
  • 2 onions
  • 400 ml fond for Sauerbraten I would use beef fond, for poultry I would use poultry (chicken or duck) fond
  • 80 g german gingerbread I am using Soßenlebkuchen from Weiss
  • 200 ml dry red wine
  • salt

Instructions

  • Chop the onions finely.
  • Melt the butter in a medium pot on medium heat. Add the chopped onions. Fry for 3 minutes.
  • Pour the wine. Turn the heat to medium-high and wait 3 minutes until the alcohol evaporates. Add the fond, bring it to a boil and simmer.
  • Cut the gingerbread into small cubes and add to the sauce.
  • Stir until those combine and the gravy turns smooth. This might take up to 15 minutes.
  • Serve with Sauerbraten, roast duck or goose.
  • At this Point the gravy is ready. You can can add the drippings right away, or store the gravy either in the fridge or freezer.
  • As soon as you add the drippings you can reduce or thicken the gravy. You might wa

Notes

You can freeze the gravy for up to 3 months. I would suggest using an airtight bag for this so you can warm it up in a pot of water afterward.