Try this Green Peppercorn-Raspberry Sauce recipe, or contribute your own.
Suggest a better descriptionRaspberries, 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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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 307 | ||
Calories from Fat: 204 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 71.6mg | 22 % | |
Sodium 103.6mg | 4 % | |
Potassium 68.3mg | 2 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 20.6g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 307
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