- Prep Time
- 15 mins
- Total Time
- 1 h 50 m
- Serves
- 6
Ingredients
- 1 cup
- orange marmalade
- 250 mL
- 1 pkg
- fresh or frozen cranberries
- (10 oz/300 g)
- 1/3 cup
- firmly packed brown sugar
- 75 mL
- 1 tbsp
- grated fresh ginger
- 15 mL
- 1/2 tsp
- ground cinnamon
- 2 mL
- 1/4 tsp
- ground cloves
- 1 mL
- 2-3
- mandarin oranges, peeled, separated into segments, cut into chunks
- 2 1/2 lb
- boneless turkey breast
- 1.25 kg
- 2 tbsp
- melted butter
- 30 mL
- 1 tsp
- crumbled sage
- 5 mL
- salt and pepper to taste
Method
Step 1
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.)
Step 2
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.
Step 3
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.
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