Total Time
20mins
Prep 15 mins
Cook 5 mins

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.

Ingredients Nutrition

Directions

  1. Drain raspberries. (Reserve juice for another use.) Run through food mill to remove seeds, if desired.
  2. 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.
  3. Stir undiluted bouillon, jelly, lemon peel and lemon juice into roasting pan.
  4. Spoon fat from drippings. Discard.
  5. Add poultry juices to pan and cook over medium heat until hot and bubbly, stirring constantly to loosen browned bits.
  6. Stir in raspberries (or puréed pulp, if you used a food mill). Add salt and pepper to taste.
  7. Heat through. Serve over sliced poultry.
Most Helpful

4 5

This was very tasty. So much depends on how you cook your chicken. Mine was a little salty. Served this with Deli Rotisserie Chicken and it added a very nice tang to it. I'll be making this again. Thanks