Ingredients for Raspberry Gravy
- 1 (10 ounce) package frozen unsweetened raspberries, thawed
- 1 (10 1/2 ounce) can undiluted beef bouillon
- 1/4 cup raspberry jelly
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- salt and pepper to taste
- roast poultry drippings
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How to Make Raspberry Gravy
- If using fresh raspberries, drain them in a colander. If using frozen, thaw completely.
- Optional: Press the raspberries through a food mill or sieve to remove seeds.
- Once your poultry is cooked, remove it from the roasting pan and set aside to rest.
- Carefully pour the drippings from the roasting pan into a medium bowl. Let stand for 5-10 minutes to allow the fat to separate from the juices.
- In the roasting pan, whisk together the undiluted bouillon, jelly, lemon zest, and lemon juice.
- Using a spoon, carefully skim off and discard the separated fat from the drippings in the bowl.
- Add the reserved poultry juices to the pan with the bouillon mixture.
- Cook over medium heat, stirring constantly, until the sauce is hot and bubbly and any browned bits from the pan are loosened.
- Stir in the raspberries (or raspberry puree).
- Season with salt and pepper to taste.
- Heat through for another 2-3 minutes, stirring occasionally.
- Serve the delicious Raspberry Gravy immediately over sliced poultry. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
113g
Fat
0g
Carbs
16g
