To make the gravy simply heat up the remaining pan drippings (about 1 C) combine the tapioca starch with an equal amount of cold water and slowly add to the simmering
drippings until desired thickness is achieved.
If glaze needs thickened, add more powdered sugar 1 tablespoon at a
time until desired thickness (thick enough that it's not all going to run off the cake when drizzled).
The sauce should be semi-thick at this point; feel free to thicken it further with a slurry of 1 tbsp water and 2 tsp cornstarch, adding slowly to the pan and stirring at a
simmer until desired thickness is reached.
Bring to a boil; reduce heat and simmer uncovered about 1 1/2 hours or
until desired thickness, stirring occasionally.
Blend for 3 to 5 minutes or
until desired thickness is reached.
Return to the slow cooker and cook on high for another 1 - 2 hours, or
until desired thickness is reached.
Over low heat, stir the mixture constantly for about 15 - 25 minutes or
until desired thickness.
Place dough on stone or foil and with a rolling pin, roll out
until desired thickness (remember it will thicken slightly once cooked)
Place dough between the two pieces of parchment paper and roll
it until desired thickness.
Bring to a boil, then simmer for 10 minutes or
until desired thickness is reached.
In a medium pot mix together berries, sugar, cornstarch, water and lemon juice, bring to a boil then lower heat and simmer
until desired thickness.
If mixture seems too thick, add more cooking liquid, 1/4 cup at a time
until desired thickness is reached.
Bring to a simmer and continue simmering over medium / low heat for 15 - 20 minutes or
until desired thickness.
Blend for 3 to 5 minutes or
until desired thickness is reached.
Then, add more water, a little at a time,
until desired thickness is reached.
Let sauce boil vigorously, uncovered, until reduced by at least one half, or
until desired thickness is achieved.