mandarin oranges, peeled, separated into segments, cut into chunks
2 1/2 lb
boneless turkey breast
salt and pepper to taste
In 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.)
Meanwhile, 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.
Roast 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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More