Pomegranate gravy will wow your tastebuds with its depth of flavor. This pomegranate sauce, made even more complex with the ruby port, offers an easy but exciting alternative to a traditional gravy for your turkey (or other proteins!).
If you're pairing this pomegranate sauce with turkey, check out my dry brine turkey post or dry brine turkey breast recipe.
For ease of browsing, here are all of my Thanksgiving recipes and pomegranate recipes in one place.
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Why you will LOVE this recipe
- Pomegranate and port are very happy sauce partners. When I tested this pomegranate gravy recipe, one of my tasters told me to bottle this stuff!
- This gravy could be vegetarian (or even vegan if you make a vegan roux) - use non-tomato-based vegetarian stock or maybe even a mushroom stock and, of course, don't deglaze the roasted turkey pan (or whatever protein you might make). The pomegranate sauce will still be so flavorful.
- The color is so beautiful - not brown - a big bonus if you eat with your eyes too!
- Flexibility - yes I developed this recipe initially for a turkey breast but it will pair with so much more - chicken, beef, pork and maybe as a gravy to go with this vegetable Wellington!
Ingredients and Substitutions
For this pomegranate gravy, the two less common ingredients are the pomegranate juice and the port.
- Pomegranate juice: Use unsweetened juice which I have found both at my local big chain grocer and also in large bottles at Costco. If you have a lot of fresh pomegranates, you could juice them to make the juice as well.
- Port: Use Ruby port for this recipe - an inexpensive bottle will work. No need to use your favorite special occasion after dinner port. A big red wine like a cabernet or zinfandel could be a good substitute.
- Stock: If you've made your own turkey or chicken stock, use it but otherwise a good can or carton is fine. I recommend low sodium but if you have regular, use it. Just pay attention to salt level before you add any additional salt later.
- Optional garlic and shallot: For a little extra savory notes, add in a couple cloves of garlic and a shallot or two while the liquid is reducing.
- Rosemary: I recommend fresh rosemary if at all possible. If you use dried, remember it is stronger so use less - I'd start with a ½ teaspoon and then taste the reduction as it's cooking and see what you think. Fresh thyme could be a nice alternative if you can't find or don't have fresh rosemary.
Let's make pomegranate gravy step-by-step!
(Printable recipe card is at the end of the post with ingredients, measurements and step-by-step instructions. This section includes more and larger pictures and high level explanations of the process.)
1. The first step to create this sauce is to reduce the pomegranate juice, stock, and port mixture down to about 2 cups. Bring the mixture (juice, stock, port, rosemary and optional garlic and shallots) up to a boil - on medium high. Keep it at a low rolling boil by adjusting the temperature, probably to about medium, depending on the power of your stove top.
PRO-TIP: To visually tell when you have reduced your liquid down to 2 cups, pour 2 cups of water in the pot ahead of time to note the level. You could also measure with a clean ruler or even a chopstick so you know the exact point it becomes 2 cups and check while it's reducing (if your measuring tool is heatproof!).
2. Once you remove the turkey breast (or whatever protein you made) from the roasting pan, move the stove-top-safe pan to the stove top. On medium heat, deglaze the pan with about ¼ - ½ cup of reserved turkey or chicken stock. Add the butter and flour and mix well to incorporate everything together and cook the flour.
3. Pour in the rest of the reserved stock and incorporate the roux with the liquid - use a wooden spoon and/or gravy whisk to do this. Add the reduction you made with the pomegranate juice, port and stock. Mix well with the wooden spoon and/or gravy whisk until it is smooth and thickened.
4. Add the finished pomegranate sauce to a warmed gravy boat for serving.
Beth's expert tips and shortcut suggestions
- This pomegranate gravy tastes great with drippings from the roasted turkey (or other protein) but don't let that stop you from making this ahead of time or using it when you won't be able to access drippings. It's so full of flavor, you and your dining mates will not be disappointed.
- Use my pro-tip noted above to help you know when you have reduced the liquid enough. Reducing the liquid is key to creating deep flavor but you don't want to go so far that you don't have enough gravy left!
- Be sure to fill your gravy boat with hot water to heat it up, then pour out the hot water and add the gravy to serve.
- If you are cooking a turkey or other protein, you can reduce the pomegranate mixture while the protein is cooking. Or prepare the reduction ahead of time and then continue the process once the roasting pan is ready to deglaze.
Yes, you can, whether you make the turkey breast ahead or not. Two options: make the reduction ahead of time then finish the gravy when you cook the turkey breast so you can incorporate the drippings. Or just finish the gravy ahead without the drippings. It will still be delicious.
To make it vegetarian, use a non-tomato based vegetarian stock instead of chicken or turkey stock. Mushroom stock might even be good but I haven't tried it. And of course don't add the turkey drippings or any meat drippings to the gravy. To make it fully vegan, make your roux out of oil and flour or vegan butter and flour.
A big dry red wine like a cabernet or even a fruity big zinfandel could be a good option - but I haven't tested it. However if it were me, I would definitely give it a go. Not the same as port but should create a nice flavor profile.
What to serve with pomegranate gravy
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Pomegranate Gravy with Port and Rosemary
Beth LeeEquipment
Ingredients
- 3 cups pomegranate juice
- 1.5 cups Ruby port
- 3 cups turkey or chicken stock divided (1.5 cups for the reduction and about 1.5 for deglazing and adding to the gravy)
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 1 sprig fresh rosemary
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste
- 2 garlic cloves halved, optional
- 2 small shallots halved, optional
Instructions
Make the Reduction
- The first step is to reduce the pomegranate juice, stock, and port mixture down to about 2 cups. Add the juice, stock, port, rosemary and optional garlic and shallots to the pot and bring the mixture up to a boil using medium high heat.
- Maintain a low rolling boil by adjusting the temperature, to about medium, depending on the power of your stove top.
- PRO-TIP: To visually tell when you have reduced your liquid down to 2 cups, pour 2 cups of water in the pot ahead of time to note the level. You could also measure with a clean ruler or even a chopstick so you know the exact point it becomes 2 cups and check while it's reducing (if your measuring tool is heatproof!).
- Once it reduces down to about 2 cups, turn off the heat and set it aside to cool. If you are making this reduction ahead of time and you won't be finishing the gravy until hours later, let it cool slightly and then refrigerate it until you're ready for the next steps.
Finish and Thicken the Gravy
- Once the turkey breast (or other protein) is removed from the roasting pan, move the roasting pan to the stove top (if it's stove top safe). On medium heat, deglaze the pan with about ¼ - ½ cup of reserved turkey or chicken stock.
- Add the butter and flour to the hot deglazed roasting pan and mix well to incorporate everything together and to cook the flour. You are essentially making a roux right in the pan, which will act as your thickener for your gravy.
- Add in the reserved stock and start incorporating the roux with the liquid with a wooden spoon and/or gravy whisk. Add the pomegranate reduction too. Keep the pan around medium heat or hot enough to stay bubbly but not scorching.
- Continue mixing the gravy well with the wooden spoon and/or gravy whisk until it is smooth and thickened.
- Once the gravy is thickened, smooth and ready, transfer it to a preheated gravy boat to serve with the turkey (or other protein) and the side dishes.
Notes
-
- This pomegranate gravy tastes great with drippings from the roasted turkey (or other protein) but don't let that stop you from making this ahead of time or using it when you won't be able to access drippings. It's so full of flavor, you and your dining mates will not be disappointed.
- Use my pro-tip noted above to help you know when you have reduced the liquid enough. Reducing the liquid is key to creating deep flavor but you don't want to go so far that you don't have enough gravy left!
- Be sure to fill your gravy boat with hot water to heat it up, then pour out the hot water and add the gravy to serve.
- If you are cooking a turkey or other protein, you can reduce the pomegranate mixture while the protein is cooking. Or prepare the reduction ahead of time and then continue the process once the roasting pan is ready to deglaze.
Nutrition
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Laura
You had me at pomegranate! So going to try this for Thanksgiving!
Beth Lee
If it gets interest from the queen of pomegranates (I give myself a queen-wannabe status), then my work is done here!