Gingersnap Gravy - cooking recipe

Ingredients

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

Preparation

Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the fat and butter in a large skillet over medium heat.
When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally.
Stir in the seasoning mix and cook 5 minutes more, stirring occasionally.
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.
Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved.
Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved.
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.
Strain the gravy.