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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 7 |
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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:
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.
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