Take the cherries, place them in a food processor and pulse to rough chop into smaller pieces. Rough chop the ginger  (you'll be removing it later so you don't want small chunks).

In a small pot add 2 cups of chicken bone broth, cherries, orange, and ginger.

Bring to a boil on medium-high heat, then reduce to medium-low heat to simmer for 30 minutes, stirring regularly to prevent burning.

Once the gravy has reduced and thickened, remove the ginger chunks and add 1 teaspoon of starch of choice (I use arrowroot) and whisk quickly to thicken.

Then stir in salt and pepper to taste. Remove from the heat and let cool for about 5 minutes before serving.