Sunday November 20, 2016
½ cup sugar
½ cup + 1 tablespoon pomegranate juice
Pan juices from turkey roasting pan
About 3 cups warm turkey or chicken stock
1 cup water
6-1/2 tablespoons all-purpose flour
¼ cup reserved fat from pan juices
Cook sugar in a dry 1-quart heavy saucepan over moderate-low heat, undisturbed, until it begins to melt. Continue to cook stirring frequently with a fork until sugar is melted into a deep golden caramel. Add ½ cup pomegranate juice (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring frequently, until caramel is dissolved. Remove syrup from heat.
Pour roasting pan juices through a fine mesh sieve into a 1-quart glass measuring cup/bowl, skim off fat from surface and reserve ¼ cup of the fat. Add enough turkey/chicken stock to defatted pan juices to total 3-1/2 cups liquid. Deglaze turkey roasting pan over high heat with water, scraping up brown bits, about 1 minute. Pour through sieve into glass measuring cup/bowl with stock.
Whisk together reserved fat and flour in a 3-quart heavy saucepan and cook roux over moderately low heat, whisking, until pale golden, 7 to 10 minutes. Add hot stock mixture in a stream, whisking constantly to prevent lumps. Bring just to a boil, continue whisking and add pomegranate juice. Reduce to a simmer, whisking occasionally, until thickened, about 5 minutes. Season with salt & pepper and stir in remaining 1 tablespoon of pomegranate juice. Serve warm.