Help me quick!!! Sauce/jus/gravy related

[MistyReturns]

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?

Cornflour mixed with a little cold water

Do you have any cornflour? If not just use normal flour. Put a bit of the liquid in a cup/jar and mix in the flour, then add back to the liquid and stir it in.

Or make up a roux with melted butter and flour. Cook for a minute or so to cook out the flour taste and add in small amounts to your sauce.

Cornflour paste, I put a little bit of the meat fat in a pan, re heat and stir in a half tablespoon of corn flour. Then slowly add the liquid, stirring as I go, bringing it back to the boil, then turn the heat down to let it simmer. Keep stirring and it should thicken up nicely.

Add the liquid stock to the cornflour paste, gradually, not the other way around, stirring thoroughly to avoid lumps.

Or fry ordinary flour in butter or oil and add the stock to that, gradually, stirring each time etc.

Brilliant!!! Thank you x. Cornflour it is. Luckily I have some following the big shortbread challenge

Cornflour mixed to a thin paste with some wine/cider. Add to gravy, stir well, and boil gently to thicken.

It worked!!! Thanks All xx