Doing Sunday lunch for family + pil. Pork loin chops & various veg. All if that going swimmingly. I've made a cider gravy type thing with my usual peelings etc infusing in a colander thingy (don't ask I always do it). It tastes fab. How do I thicken it? Gravy granules or bistro will absolutely kill the taste. I'm usually great at gravies and sauces, but they're usually beefy big rich ones so I don't have to worry so much. Any ideas?
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