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Pomegranate gravy in a white gravy boat with a white handled spoon with pomegranates in the background.

Pomegranate Gravy with Port and Rosemary

Beth Lee
Pomegranate gravy will wow your tastebuds with its depth of flavor. This pomegranate sauce, made even more complex with the ruby port and rosemary, offers an easy but exciting alternative to a traditional gravy for your turkey (or other proteins!).
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Condiment
Cuisine American
Servings 6
Calories 299 kcal

Equipment

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.
    Pomegranate juice and broth and port and rosemary ready to reduce in a pot.
  • Maintain a low rolling boil by adjusting the temperature, to about medium, depending on the power of your stove top.
    Pomegranate gravy elements reducing in a pot.
  • 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.
    Pomegranate gravy mixture reduced.

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.
    Deglazing the roasting pan with stock before adding the pomegranate reduction.
  • 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.
    Butter and flour being incorporated into the deglazing liquid in the roasting pan.
  • 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.
    Pomegranate gravy in the roasting pan bubbling and almsot ready to go.
  • Continue mixing the gravy well with the wooden spoon and/or gravy whisk until it is smooth and thickened.
    Pomegranate sauce in the roasting pan mixed and ready to serve.
  • 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.
    Pomegranate sauce in a gravy boat with a spoon and the sliced turkey breast in the background.

Notes

    1. 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.
    2. 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!
    3. 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.
    4. 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

Calories: 299kcalCarbohydrates: 34gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 24mgSodium: 578mgPotassium: 489mgFiber: 1gSugar: 23gVitamin A: 239IUVitamin C: 1mgCalcium: 31mgIron: 1mg
Keyword gravy, pomegranate sauce
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