Green peppercorn-raspberry sauce

 
                      GREEN PEPPERCORN-RASPBERRY SAUCE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Dry white wine
      3/4   c            All-purpose broth
                         -OR low-sodium chicken broth
    2       tb           Raspberry preserves
                         -OR frozen raspberry sauce
                         Giblets from roasted duck
                         -OR from roasted goose,
                         - roughly chopped
      1/2   c            Whipping cream
    1       tb           Butter
    2       tb           Green peppercorns in water
                         - drained
 
   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
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