The brave new red gravy adventures of Annaliese

Course Dressings and Sauces

Ingredients in this Recipe

1 bay leaf
1 cardamom pod, crushed
1 teaspoon fresh grated ginger
1 teaspoon ground sumac
1 teaspoon Hungarian paprika, sweet or smoked
1 2 tablespoon homemade unsweetened apple sauce with cinnamon (mine from Roxbury Russets)
1/2 cup red wine, pinot noir or malbec recommended
1/3 1/2 cup brown bits and pan drippings from a roast such as duck or turkey
3 4 tablespoons Cornelian cherry or sour cherry jam
about 2 tablespoons or so of sifted flour
kosher or pink Himalayan salt to taste
lemon zest and lemon juice if needed

See Full Recipe at Food52