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Pomegranates are a delicious fruit with many culinary uses, including being used in gravy. Regardless if it's pork gravy or turkey gravy, pomegranate gravy is always going to impress. This guide will teach you how to make pomegranate gravy for any dish of your choosing.
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How to Cut a Pomegranate
This video shows you the steps for cutting through a pomegranate. Pomegranates are a very messy fruit and can spray everywhere when cutting them. The juice can also stain clothing and counters, so be careful! The video does show them removing the seeds and soaking in water to do so, which might not be the best option for this recipe. You'll have to do some experimenting to figure out what works best for you.
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Introduction
The gravy is really the best part of any meat and gravy dish. You can completely change the dynamic and flavor of a meal based on what kind of gravy you choose! Pomegranate gravy has a rich, fruitful, classy flavor that plays wonderfully with turkey and pork. It can be made spicy or mild, and has a distinct flavor that your dinner guests will be dying to have again. -
Step 1: Ingredients Needed
To make pomegranate gravy, you will need a few ingredients.- Approximately 3 cups hot turkey giblet stock (or pork juices)
- 1/2 cup sugar
- 6 1/2 Tbs all-purpose flour
- 1/2 cup + 1 Tbs pomegranate juice (see Step 2)
- Pan juice (and roasting pan) from turkey (or pork)
- 1 cup of water
Step 2: Pomegranate Juice
For this recipe to be absolutely perfect, you will want to use fresh pomegranate juice, not store bought. If you own a juicer, this is quite simple. Cut two or three pomegranates in half and juice them. That's it!If you do not have a juicer, you can do this by hand but it is more difficult. Take the seeds out of the pomegranates and chop them in a food processor until they're all juicy. Transfer it to a sieve or pinholed strainer, and drain. Discard any of the seed chunks that are left behind.
This juice can be made a day or two in advance, but must be refrigerated.
Step 3: Pomegranate Gravy Directions
The first step is to cook just the sugar in a heavy saucepan on the stove until it starts to melt. Stir with a fork now and then, until the sugar melts into a dark caramel color. Stir in 1/2 cup of the pomegranate juice that you made (it will steam so be careful) and simmer it over low heat until the caramel has dissolved. Then, remove from heat.Pour the juices from the turkey pan into a bowl, but make sure to strain to separate the fat. You'll want to set the fat aside, as we'll be using it in a bit. Add turkey stock to the pan so that you have about 3 1/2 cups of liquid in total. Place the pan over two burners on the stove and bring it to a boil for about a minute after adding water, and scrape the sides of the pan to get all of the drippings stirred up. Strain this into a bowl.
Next, whip together the flour and 1/4 cup of the fat you set aside in a saucepan and cook over low heat until it is pale golden and lump-free, or about 7-10 minutes. Bring it to a boil while whisking, then add the pomegranate syrup and reduce the heat. Simmer for about 5 minutes, whisking occasionally until it is thickened. Stir in any additional turkey juices and simmer the gravy for about one minute. Use salt and pepper to taste to season and stir in the last tablespoon of pomegranate juice.
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