1/2 c dry wine 3/4 c all-purpose broth 2 tb raspberry preserves 1/2 c whipping cream 1 tb butter 2 tb green peppercorns in water
Instructions
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 ~-