| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dry white wine |
| 3/4 |
c |
All-purpose broth |
|
|
OR low-sodium chicken |
|
|
broth |
| 2 |
T |
Raspberry preserves |
|
|
OR frozen raspberry sauce |
|
|
Giblets from roasted duck |
|
|
OR from roasted goose |
|
|
roughly chopped |
| 1/2 |
c |
Whipping cream |
| 1 |
T |
Butter |
| 2 |
T |
Green peppercorns in water |
|
|
drained |
INSTRUCTIONS
Raspberries, a member of the rose family, impart a delicious aroma and
spark of flavor to this creative sauce. It is especially good with
roast duckling. COMBINE WINE, BROTH, preserves and giblets in a
saucepan and bring to a boil over medium heat on the stove. Cook until
liquid is reduced by about 1/2. Add the cream and continue to cook
until liquid reduces enough to coat the back of a spoon. Remove from
heat and whisk in the butter. Strain the sauce into a sauceboat and
discard the giblets. Stir in the peppercorns and serve the sauce with
the roasted bird. Makes 1 1/2 Cups ~-- From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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