Pomegranate Maple Gravy

Savory-sweet, this pomegranate maple gravy is delicious paired with any red or white meat. Leave out the flour and you’ll have a delicious basting glaze for skin-on chicken, duck or turkey.

pomegranate-maple gravy


1/4 cup organic butter
1-1/2 cups chicken broth
1 cup pomegranate juice
1/4 cup pure maple syrup
2 tablespoons tapioca starch or unbleached flour


Combine the chicken broth, pomegranate juice and maple syrup in a nonstick skillet and bring to a simmer over low heat. Cook, stirring occasionally, until reduced by half, about 30 minutes.

Dissolve 2 tablespoons of tapioca starch in 1/4 water to make a thin paste. Whisk into the gravy to make sure no clumps are formed. Stirring every few minutes, continue cooking until the gravy thickens, about 5-10 minutes.

Transfer to a gravy boat or pitcher and let rest a few minutes. Gravy will continue to thicken as it cools. Serve warm.


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

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