RECIPE: Pomegranate Gravy

(Best of Gourmet Magazine 2005)
Altered to use store-bought stock

Active time: 30 min

This fabulous recipe was an exciting variation for the Thanksgiving Day feasting. It had the added benefit of being gluten-free with mashed potato flakes instead of flour, and it tasted amazing on french toast the next morning 🙂


1/2 cup sugar
1/2 cup plus 1 tablespoon fresh pomegranate juice (see cooks’ note, below)
3 cups vegetable stock (can use turkey or chicken stock if you prefer)
6 1/2 tablespoons all-purpose flour (I prefer to use mashed potato flakes instead of flour)


Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.

Add 1/2 cup pomegranate juice (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.

Whisk together 1 cup vegetable stock and flour in 3-quart heavy saucepan and cook roux over moderately low heat, whisking, until pale golden, 7 to 10 minutes. Add remaining stock mixture in a stream, whisking constantly to prevent lumps. Bring to a boil, whisking, and add pomegranate syrup, then reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes.

Season with salt and pepper and stir in remaining tablespoon pomegranate juice.


We found bottled juice too sweet for this recipe. Cut 2 to 3 pomegranates in half crosswise, then juice with a manual or juicer; alternatively, remove from pomegranate and pulsein a food processor until juicy, then transfer to a sieve and let drain, pressing on and discarding solids.

Pomegranate syrup can be made 1 day ahead and kept, covered, at room temperature.

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