Lunch: Sage-and-Pomegranate Juice Gravy

Recipe by Marian Cooper Cairns and Dawn Perry Pomegranate juice gives this gravy a tart punch.

Ingredients

Reserved vegetables and pan juices
2 sprigs sage
1/2 c. dry white wine
1/4 c. pomegranate juice
1/4 c. all-purpose flour
4 c. chicken stock
Black pepper

Instructions

Cook reserved vegetables, pan juices, and sage in a large, straight-sided skillet over medium-high heat, stirring occasionally until dark brown and thickened, 14 to 16 minutes. Add wine and pomegranate juice and simmer, stirring occasionally, until syrupy, 6 to 8 minutes.
Sprinkle flour in skillet and cook, stirring, 30 seconds. Stir in stock and simmer, stirring occasionally, until thickened, 14 to 16 minutes. Strain through a fine-mesh sieve. Season with pepper.

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