Recipe from Eating Well: http://www.eatingwell.com/recipes/cider_gravy.html
Makes: About 2 1/4 cups
Active Time: 20 minutes
Total Time: 20 minutes

Ingredients:
4 cups Turkey Giblet Stock, or reduced-sodium chicken broth, divided
3 tablespoons all-purpose flour
1 ¼ cups apple cider
2 tablespoons cider vinegar
¼ teaspoon salt
Freshly ground pepper, to taste

Preparation:

1. When you remove the turkey from the roasting pan, leave the roasted shallots behind. Skim off any visible fat from the pan juices.
2. Whisk half a cup of Turkey Giblet Stock (or chicken broth) and flour in a small bowl until smooth; set aside.
3. Set the roasting pan over two burners on medium-high heat. Add cider and vinegar; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced by about half, six to eight minutes. Add the remaining three and a half cups stock (or broth). Increase heat to high; return to a boil, whisking often. Boil until the liquid is reduced by about half (eight to 12 minutes).
4. Whisk the reserved flour mixture into the pan. Boil, whisking constantly, until the gravy is thickened (one to three minutes). Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. Discard the solids. Season with salt and pepper.

Nutrition:
Per 3 tablespoon serving
28 calories; 0 g fat ( 0 g sat , 0 g mono ); 7 mg cholesterol; 5 g carbohydrates; 1 g protein; 0 g fiber; 56 mg sodium; 28 mg potassium