Raspberry Gravy

Directions

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.