Raspberry Gravy

Submitted by Outta Here

"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."

 

• Ready In: 20mins
• Ingredients: 6
• Yields: 2 cups
• Serves: 4-6

ingredients

• 2 (10 ounce) packages frozen unsweetened raspberries, thawed
• 10 1⁄2 ounces condensed beef broth
• 1⁄2 cup raspberry jelly
• 1 lemon, zest of
• 1⁄4 cup lemon juice
• salt and pepper

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.

Reviews

[Nimz_]

This was very tasty. So much depends on how you cook your chicken. Mine was a little salty. Served this with recipe #152116 and it added a very nice tang to it. I'll be making this again. Thanks