Candied Cherry Gravy
candied orange peel
chicken bone broth
or corn starch
salt and pepper to taste
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.
You can use vegetable stock in place of chicken stock to make the sauce vegan.