Roast Turkey Breast & Cranberry Marmalade Sauce
Prep Time
Serves
Cooking Mode
1 cup orange marmalade
1 pkg fresh or frozen cranberries
⅓ cup firmly packed brown sugar
1 tbsp grated fresh ginger
½ tsp ground cinnamon
¼ tsp ground cloves
2-3 mandarin oranges, peeled, separated into segments, cut into chunks
2 ½ lb boneless turkey breast
2 tbsp melted butter
1 tsp crumbled sage
salt and pepper to taste
1 cup orange marmalade
1 pkg fresh or frozen cranberries
⅓ cup firmly packed brown sugar
1 tbsp grated fresh ginger
½ tsp ground cinnamon
¼ tsp ground cloves
2-3 mandarin oranges, peeled, separated into segments, cut into chunks
2 ½ lb boneless turkey breast
2 tbsp melted butter
1 tsp crumbled sage
salt and pepper to taste
Directions
1In saucepan, combine marmalade, cranberries, brown sugar, ginger, cinnamon, cloves and 1 cup (250 mL) water. Set over medium heat; bring to a gentle simmer. Cook, stirring, until sugar is melted and cranberries begin to fall apart, about 15 min. Remove from heat; gently stir in mandarin orange chunks. Cool to room temperature. (Make-Ahead: Sauce can be stored in fridge in airtight container up to 2 days.)
2Meanwhile, preheat oven to 350°F (180°C). Place turkey breast in parchment paper-lined roasting pan. Brush with melted butter. Season with sage, salt and pepper.
3Roast 1 hr. 10 min. to 1 hr. 20 min., or until internal temperature reaches 170°F (77°C). Rest turkey 10 min. before thinly slicing and arranging on platter. Serve with reserved cranberry marmalade sauce.
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Personal Note
Personal Note