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
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