In a food processor, purée 2 cups (210 g) of the cranberries with the apple jelly, cranberry juice, cornstarch and five-spice powder until smooth. Strain through a sieve. Set aside.
In a large skillet over medium-high heat, brown the turkey roast in the butter. Season with salt and pepper. Place in the slow cooker.
In the same skillet, brown the onions. Add butter, if needed. Add the cranberry mixture. Bring to a boil, stirring constantly. Transfer to the slow cooker. Add the remaining whole cranberries (3/4 cup/80 g).
Cover and cook on Low for 4 hours.
Serve with mashed potatoes and a green vegetable.
This recipe cannot be maintained on Warm.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.