Turkey Roast with Cranberries and Port-wine

Name: Turkey Roast with Cranberries and Port-wine
Prep time: 15 min
Cook time: 5 h 15 min
Total time: 5 h 30 min
Yield: 8
Ingredients: 2 cups cranberries; 3/4 cup apple jelly; 3/4 cup Port wine; 2 1/2 tbsp cornstarch; 1/4 tsp allspice powder; 1.2 kg turkey breast roast, trussed, skinless; 1 1/2 tbsp canola oil; 1 1/2 onions; 1 pinch salt; ground pepper to taste

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100% would make this recipe again

Preparation : 15 min Cooking : 5 h 15 min

270 calories/serving

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Ingredients

2 cups	cranberries, fresh or frozen	190 g
3/4 cup	apple jelly	240 g
3/4 cup	Port wine	190 mL
2 1/2 tbsp	cornstarch	18 g
1/4 tsp	allspice powder	1 g
1.2 kg	turkey breast roast, trussed, skinless
1 1/2 tbsp	canola oil	23 mL
1 1/2	onions, finely chopped	300 g
1 pinch	salt [optional]	0.1 g
	ground pepper to taste [optional]

Before you start

A slow cooker is needed to make this recipe.

A blender or food processor will be very useful.

Method

Put 2/3 of the cranberries, the apple jelly, Port-wine, cornstarch and allspice powder in a food processor. Run until a smooth puréed consistency is reached. Pass the mixture through a fine sieve then set aside.
Heat the oil in a large pan aver medium-high heat. Add the turkey and brown well on all sides. Season with salt and pepper, the transfer the turkey to the ceramic cooking pot.
In the same pan, brown the onions over medium heat, taking care not to burn them. Add oil as needed. Add the cranberry mixture and bring to a boil. Transfer the mixture to the ceramic cooking pot then stir in the remaining cranberries.
Cover the slow cooker and cook on 'low' for 5 hours. Adjust the seasoning then serve.

Nutrition Facts Table

per 1 serving (210g)

Amount

% Daily Value

Calories

270

Fat

3 g

4 %

Saturated 0.4 g
+ Trans 0 g

2 %

Cholesterol

80 mg

Sodium

50 mg

2 %

Carbohydrate

25 g

8 %

Fibre

2 g

7 %

Sugars

16 g

Net Carbs

23 g

Protein

30 g

Vitamin A

0 %

Vitamin C

8 %

Calcium

2 %

Iron

12 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :

Vegetables and Fruits :	½	serving
Grain Products :	0	serving
Milk and Alternatives :	0	serving
Meat and Alternatives :	1 ¼	servings

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Claims

This recipe is :

Excellent source of :: Niacin, Selenium, Vitamin B6
Good source of :: Phosphorus, Potassium, Vitamin B12, Zinc
Source of :: Copper, Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin E
Low :: Fat, Saturated Fat, Sodium
Free :: Trans Fat