Drain drippings and fat from roasting pan.
Allow fat to rise to surface and skim it off; reserve 3 tablespoons.
Heat the fat and drippings (about 3/4 cup) in a saucepan; blend in 6 finely crushed gingersnaps; heat until mixture bubbles.
Remove from heat and gradually add 1 cup water, blending well.
Bring to boiling and boil 1 to 2 minutes, stirring constantly.
Season with salt and pepper as desired.