Now that I have gotten over any fear of working with brown bits, I am jumping in deeper. Today yielded a very spirited stock infused with both cranberry and pomegranate in response to a needy chicken carcass. Continuing on a red roll, this gravy incorporates the fruity stock with wine, cocoa, and hot pepper. For anyone looking for a far less traditional Thanksgiving, or more realistically, an interesting variation for leftovers, this recipe might be well worth a try. But if you do not like chocolate mole in the first place, then you would no doubt not be pleased with this take. I made a small experimental batch today, which my son has given rave reviews. We may be a slightly odd family though when it comes to preferences, I just want to note for the record.

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