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. Make sure berries are UNSWEETENED."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (234.3 g)
- Calories 159.4
- Total Fat - 0.4 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 528.5 mg
- Total Carbohydrate - 39.6 g
- Dietary Fiber - 3.6 g
- Sugars - 22.1 g
- Protein - 3.1 g
- Calcium - 27.4 mg
- Iron - 1 mg
- Vitamin C - 42.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Drain raspberries. (Reserve juice for another use.) Run through food mill to remove seeds, if desired.
Step 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.
Step 3
Stir undiluted bouillon, jelly, lemon peel and lemon juice into roasting pan.
Step 4
Spoon fat from drippings. Discard.
Step 5
Add poultry juices to pan and cook over medium heat until hot and bubbly, stirring constantly to loosen browned bits.
Step 6
Stir in raspberries (or puréed pulp, if you used a food mill). Add salt and pepper to taste.
Step 7
Heat through. Serve over sliced poultry
Tips
No special items needed.
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