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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