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Turkey Roast with Cranberries

Preparation
45 MIN
Cooking
4 H
Photo Turkey Roast with Cranberries
tag_slowcooker
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Ingredients

  • 2 3/4 cups (290 g) fresh or frozen cranberries
  • 1 cup (250 ml) apple jelly
  • 1 cup (250 ml) cranberry juice
  • 3 tbsp (25 g) cornstarch
  • 1/4 tsp five-spice powder
  • 1 roast boneless turkey breast, about 4 lb (1.8 kg), with the skin
  • 2 tbsp butter
  • 2 onions, finely chopped
  • Salt and pepper

Preparation

  • 1. 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.
  • 2. 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.
  • 3. 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).
  • 4. Cover and cook on Low for 4 hours.
  • 5. Serve with mashed potatoes and a green vegetable.
This recipe cannot be maintained on Warm.
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