Recipe - Green Peppercorn-Raspberry Sauce

One half cup Dry white wine
Three fourths cup Allpurpose broth
OR lowsodium chicken broth
2 tablespoon Raspberry preserves
OR frozen raspberry sauce
Giblets from roasted duck
OR from roasted goose,
roughly chopped
One half cup Whipping cream
1 tablespoon Butter
2 tablespoon 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 One half Cups
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini