Raspberry gravy
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 10 oz pkgs frozen raspberries, thawed | |
| 10½ | ounce | Can condensed beef bouillon |
| ½ | cup | Red raspberry jelly |
| Grated peel of 1 lemon | ||
| ¼ | cup | Lemon juice |
| Salt and Pepper | ||
| Thawed | ||
Directions
Drain raspberries. (Reserve juice for another use.) When turkey is removed to platter, pour drippings from roasting pan into medium bowl. Let stand a few minutes until fat separates from meat juice.
Meanwhile, stir undiluted bouillon, ½ soup can water, jelly, lemon peel and juice into roasting pan.
Spoon fat from drippings. Discard. Add poultry juices to pan and cook over medium heat until hot and bubbly, stirring constantly to loosen browned bits. Stir in raspberries. Add salt and pepper to taste. Heat through. Makes 2½ cups.
Typed for you by Marjorie Scofield 4/16/95 Recipe By : Home Cooking Magazine, April 95 From: Marjorie Scofield Date: 05-20-95 (159) Fido: Cooking