Pomegranate Port Wine Sauce

  • Yield: 12 (3-tablespoon) servings
  • Prep: 15 mins
  • Cook: 20 mins

This sweet, fruity sauce is a nice change from traditional gravy. Use a fat separator (available at most housewares stores) to make short work of turning turkey pan juices into an elegant sauce. If you don't have enough drippings, add chicken broth to compensate.


2cups pomegranate juice
1 1/2cups port (sweet wine)
2tablespoons balsamic vinegar
1/4cup honey
1tablespoon cornstarch
1cup defatted turkey drippings or lower-sodium chicken broth
3tablespoons butter


  1. Combine pomegranate juice, port, vinegar and honey in a saucepan and bring to a boil. Boil 15 minutes or until sauce is reduced to about 2 cups.
  2. Combine cornstarch and 1 tablespoon turkey drippings; stir and add to remaining drippings. Combine with pomegranate mixture and cook 1 to 2 minutes or until thick enough to coat a spoon.
  3. Remove from heat; add butter 1 tablespoon at a time and stir until smooth. Makes about 2 1/2 cups.

Recipe by Marge Perry.

Nutritional Info *per serving

  • Calories 80
  • Fat 3g
  • Cholesterol 10mg
  • Sodium 80mg
  • Carbohydrate 13g
  • Fiber 0g
  • Protein 0g