Raspberry Gravy
Created by Mikekey on January 15, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 5m
- Recipe #11879
Ingredients
- 2 packages (10 ounces each) frozen unsweetened raspberries (thawed)
- 1 can (10 1/2 ounce) condensed beef broth
- 1/2 cup raspberry jelly
- 1 lemon, zest of
- 1/4 cup lemon juice
- Salt and pepper
How to Make
-
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
Nutritional Facts
- 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