Pomegranate gravy delivers a bright, layered flavor that will surprise and delight. This sauce, enriched with ruby port and fragrant rosemary, is an elegant and simple alternative to a classic gravy, perfect for turkey and many other proteins.
If you plan to serve this with turkey, you may also like the dry brine turkey recipes for the best results.
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Why you will LOVE this recipe
- Pomegranate and ruby port create a rich, balanced sauce—sweet, tangy and deeply savory. Tasters often ask to bottle it.
- This gravy can easily be made vegetarian (or vegan if you use a vegan roux). Use a non-tomato-based vegetarian or mushroom stock and skip meat drippings.
- The deep jewel-red color is visually striking and a nice change from traditional brown gravy.
- Very versatile: though developed for turkey breast, it pairs beautifully with chicken, pork, beef, and vegetarian dishes like a vegetable Wellington.
Ingredients and Substitutions
The most distinctive ingredients here are pomegranate juice and ruby port. Below are simple options and swaps.
- Pomegranate juice: Use unsweetened pomegranate juice (available in most grocery stores and in bulk at warehouse stores). If you have many fresh pomegranates, fresh-pressed juice works well.
- Port: Ruby port is recommended—an affordable bottle is fine. If you don’t have port, a robust red wine such as cabernet or zinfandel can substitute.
- Stock: Homemade turkey or chicken stock is ideal, but a good-quality carton or can works. Low-sodium stock is preferable so you can control the seasoning.
- Garlic and shallot (optional): Add one or two shallots and a couple of garlic cloves for extra savory depth while the liquid reduces.
- Rosemary: Fresh rosemary is recommended. If using dried, start with a small amount (about ½ teaspoon) and adjust. Fresh thyme is a fine alternative.
Let’s make pomegranate gravy step-by-step!
(A printable recipe card with exact measurements and a streamlined method is included at the end.)
1. Combine pomegranate juice, 1.5 cups of the stock, ruby port, a sprig of rosemary and optional shallot and garlic in a medium saucepan. Bring to a boil over medium-high heat, then maintain a low rolling boil to reduce the mixture down to about 2 cups. This concentrated reduction builds the sauce’s flavor.
PRO TIP: To easily see when the liquid has reduced to 2 cups, pour 2 cups of water into the pot ahead of time to mark the level, or use a heatproof measuring stick or ruler.
2. After roasting your turkey breast or other protein, transfer the roasting pan (if stovetop-safe) to the burner. Deglaze the pan over medium heat with 1/4–1/2 cup reserved stock, scraping up browned bits.
3. Add butter and flour to the deglazed pan and stir to form a roux, cooking the flour briefly. Gradually add the remaining reserved stock, whisking to combine and smooth any lumps. Stir in the pomegranate reduction and continue cooking over medium heat until the gravy thickens to your liking.
4. Transfer the finished gravy to a warmed gravy boat and serve. Heating the gravy boat with hot water before filling helps keep the sauce warm at the table.
Beth’s expert tips and shortcut suggestions
- This gravy is excellent with pan drippings, but it’s flavorful enough to make ahead and serve without drippings if needed.
- Use the reduction-level trick described above to avoid over-reducing the liquid—concentration is important, but you still need enough sauce to finish the gravy.
- Warm your gravy boat before serving to keep the sauce hot longer.
- You can reduce the pomegranate mixture while the protein roasts, or make the reduction in advance and finish the gravy when you’re ready to deglaze the pan.
Yes. You can prepare the reduction ahead of time and finish the gravy when you roast the protein to incorporate drippings, or you can complete the entire gravy in advance and reheat before serving.
Yes. Use a non-tomato-based vegetarian stock (mushroom stock works well) and omit meat drippings. For a vegan version, use oil or vegan butter for the roux instead of butter.
A full-bodied red wine like cabernet or zinfandel can be used as a substitute. It won’t be identical to port but will still add depth and richness.
What to serve with pomegranate gravy
- Dry Brine Turkey Breast
- How to Dry Brine a Whole Turkey
- Vegetable Wellington
- Lemony Flank Steak with Pomegranate Molasses
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Pomegranate Gravy with Port and Rosemary
Beth Lee
Equipment
- Gravy whisk (optional but helpful)
- Stovetop-safe roasting pan
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
- Combine pomegranate juice, 1.5 cups stock, port, rosemary and optional garlic and shallots in a saucepan. Bring to a boil over medium-high heat, then reduce to maintain a low rolling boil until the mixture is concentrated to about 2 cups. Remove from heat and let cool. Refrigerate if making ahead.
Finish and Thicken the Gravy
- After removing the roasted protein from the roasting pan, place the pan over medium heat and deglaze with 1/4–1/2 cup reserved stock, scraping up browned bits.
- Add butter and flour to the pan, stirring to make a roux and cook the flour for a minute or two.
- Slowly add the remaining stock while whisking to combine. Stir in the pomegranate reduction and simmer until the gravy is smooth and thickened.
- Transfer the finished gravy to a warmed gravy boat and serve hot.
Notes
- This gravy is flavorful enough to make without pan drippings, so feel free to prepare it ahead if necessary.
- Watch the reduction carefully—concentrated flavor matters, but you still need enough liquid to finish the sauce.
- Preheat your gravy boat to help keep the sauce warm at the table.
- You can reduce the pomegranate mixture while the protein cooks, or reduce it ahead and finish the gravy when ready to deglaze the pan.
Nutrition
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