Green Peppercorn-Raspberry Sauce

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