Makes 2 cups of gravy
1 tablespoon butter
1 tablespoon canola oil
2 medium shallots, chopped fine
3 cloves garlic, chopped fine
1 cup tart apples, chopped fine
1½ tablespoons fresh ginger, chopped super fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh marjoram, chopped fine
½ tablespoon fresh sage, chopped fine
1 teaspoon nutmeg, freshly grated
1 cinnamon stick
2 fresh bay leaves
1 cup apple cider
½ cup chicken broth
2 tablespoons apple brandy or Lairds applejack (optional)
½ cup heavy whipping cream
Preheat oven to 400ËšF.
In a medium sautÃ© pan, heat butter and oil over medium high heat. SautÃ© shallots and garlic and cook, 5 minutes. Next, add apples and ginger, cook 3 minutes longer. Remove 2 tablespoons of the mixture and place on a lined baking sheet and place in the oven and cook until until crispy, 7 to 10 minutes. Once cooked, remove from oven and set aside.
Meanwhile, add the fresh herbs, nutmeg, cinnamon stick, bay leaf, apple cider, chicken broth and apple brandy to the rest of the sautÃ© mixture, combine and cook, 30 minutes or until liquid is reduced by a quarter. Remove pan from heat and add heavy whipping cream and add cooked crispy apple bits.