RASPBERRY GRAVY
This is great with chicken, turkey and especially duck! Use sugar free jelly for diabetic version. I like to run the thawed berries through a food mill to remove seeds, but that is optional.
Provided by Outta Here
Categories Sauces
Time 20m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Drain raspberries. (Reserve juice for another use.) Run through food mill to remove seeds, if desired.
- When poultry is removed to platter, pour drippings from roasting pan into medium bowl. Let stand a few minutes until fat separates from meat juice.
- Stir undiluted bouillon, jelly, lemon peel and lemon juice into roasting pan.
- Spoon fat from drippings. Discard.
- Add poultry juices to pan and cook over medium heat until hot and bubbly, stirring constantly to loosen browned bits.
- Stir in raspberries (or puréed pulp, if you used a food mill). Add salt and pepper to taste.
- Heat through. Serve over sliced poultry.
Nutrition Facts : Calories 207.7, Fat 0.9, Sodium 401.6, Carbohydrate 48.8, Fiber 9.8, Sugar 28.3, Protein 5.1
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