1 (10 1/2 oz.) can condensed chicken broth

1/4 C. lemon juice

Grated peel of 1 lemon

1 can whole cranberry jelly

Salt and pepper to taste

After turkey has been removed from pan, skim off as much fat as possible from

drippings (an ice cube passed through the drippings will help to congeal the fat,

facilitating the removal), leaving juices and brown bits. Add chicken broth, lemon

juice and lemon peel. Cook over medium heat until bubbly hot. Add cranberry jelly

to gravy, stirring until dissolved and thoroughly heated through. Add salt and pepper

to taste. This will not be a thick gravy, but it may be thickened slightly, if desired.

Pour into a warmed gravy boat to serve with turkey and dressing.