Blood Orange and Pomegranate Gravy

Ingredients

• ¼ cup unsalted butter
• 1 shallot, finely minced
• ¼ cup all purpose flour
• 2 cups chicken broth
• 1 cup turkey pan drippings
• 1 tbsp dijon mustard
• 1 tsp Worcestershire sauce
• ¼ cup blood orange juice
• ¼ cup pomegranate juice
• Black Pepper
• Kosher salt

Directions

1. To a medium saucepan on medium heat, add the butter. Once melted, add the minced shallots and cook for 1-2 minutes, or until softened.
2. Whisk in the flour, and cook for 2-3 minutes.
3. Reduce the heat to low, and gradually whisk in the chicken broth, and turkey drippings. Bring to a simmer and cook for 5-7 minutes or until slightly thickened.
4. Then whisk in the dijon mustard, and Worcestershire sauce, and season with black pepper.
5. Add the blood orange juice, and pomegranate juice, and simmer for an additional 3-5 minutes, or until the gravy coats the back of a spoon.
6. Taste the gravy, and season with kosher salt if necessary.