email this pageIngredients
2 cups pomegranate juice
1 1/2 cups port (sweet wine)
2 tablespoons balsamic vinegar
1/4 cup honey
1 tablespoon cornstarch
1 cup defatted turkey drippings or lower-sodium chicken broth
3 tablespoons butter
Instructions
1 1/2 cups port (sweet wine)
2 tablespoons balsamic vinegar
1/4 cup honey
1 tablespoon cornstarch
1 cup defatted turkey drippings or lower-sodium chicken broth
3 tablespoons 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. Yield: 2 1/2 cups.
Recipe by Marge Perry, "Relish the Holidays," Nov. 2006.
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. Yield: 2 1/2 cups.
Recipe by Marge Perry, "Relish the Holidays," Nov. 2006.
