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

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