Gingersnap Gravy

• SEASONING MIX
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon ginger, Ground
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon cayenne pepper, Ground
• 1/8 teaspoon cumin, Ground
• MAIN INGREDIENTS
• 2 2 tablespoons pork fat or 2 tablespoons beef fat
• 2 tablespoons unsalted butter
• 3/4 cup onion, Finely chopped
• 1/2 cup celery, Finely chopped
• 1/2 teaspoon garlic, Minced
• 6 cups chicken stock
• 1 cup pan drippings from chicken
• 8 gingersnap cookies
• 1 teaspoon light brown sugar, to taste
• 1 teaspoon ginger, Ground, to taste

1. Combine the seasoning mix ingredients in a small bowl and set aside.
2. Melt the fat and butter in a large skillet over medium heat.
3. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally.
4. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally.
5. Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes.
6. Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved.
7. Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved.
8. During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste.
9. Strain the gravy.

mix, black pepper, salt, white pepper, ginger, thyme, sage, cayenne pepper, cumin, ingredients, pork, unsalted butter, onion, celery, garlic, chicken stock, chicken, cookies, light brown sugar, ginger

Taken from www.food.com/recipe/gingersnap-gravy-7111 (may not work)