Raspberry Gravy

1. 1

   Drain raspberries. (Reserve juice for another use.) Run through food mill to remove seeds, if desired.

2. 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. 3

   Stir undiluted bouillon, jelly, lemon peel and lemon juice into roasting pan.

4. 4

   Spoon fat from drippings. Discard.

5. 5

   Add poultry juices to pan and cook over medium heat until hot and bubbly, stirring constantly to loosen browned bits.

6. 6

   Stir in raspberries (or pureed pulp, if you used a food mill). Add salt and pepper to taste.

7. 7

   Heat through. Serve over sliced poultry.

* Per serving · 4 servings · Values may vary.

No additional tips available.