Oh, you, AnnaS! Always sooooooooo ironic! I was going to say you are so droll. Is drollness a form of ironic bent? I would think so, but I'm not English.

Now on to gingersnap gravy:

The sauerbraten marinates in a vinger-wine-apple-clove-and-much-more marinade. To make gingersnap gravy, drop about nine or so gingersnaps into a glass half-filled with the marinade when you're pretty close to serving time. The marinade will soften the gingersnaps as you stir them apart. The dissolved gingersnaps and marinade are poured into a frying pan with about two or so cups of pure marinade. Stir till it's thickened. It's very good over the dumplings...or noodles...or hot German potato salad, which my mother will make next Saturday for our Christmas choir rehearsal. I put a couple tablespoons of butter into the frying pan first to make the gravy wicked and to prevent it from sticking, though I do stir it the entire thickening time.