Turkey With Cranberry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | Sainsbury4 | 6 | Servings | |
INGREDIENTS
| 2 | Oranges | |
| 1 3/4 | lb | Boneless turkey roast, up to |
| 800-900g | ||
| 8 | oz | Cranberries, 225g |
| 1 | t | Ground cinnamon |
| 2 | oz | Sugar, 50g |
| Oil, for greasing |
INSTRUCTIONS
2 Preheat the oven to Gas Mark 5/375øF/190øC. Peel one orange, remove the pith and cut into thin slices. Arrange the slices on the roast. Wrap the meat in oiled greaseproof paper and bake for 13/4 hours. Grate the rind and squeeze the juice of the second orange, and simmer them in a pan, with the cranberries and cinnamon, until the cranberry skins pop. Add the sugar and stir until dissolved. Sieve the sauce and keep it warm. When the turkey is cooked, remove the string and slice it thickly. Arrange the meat slices on a warmed plate. Pour over some of the sauce as a garnish and serve the rest separately. Converted by MC_Buster. NOTES : Cranberries are a traditional accompaniment for the American Thanksgiving Day turkey. This treatment of the two main ingredients give a new look to the traditonal dish. Serve it with small potatoes boiled in their skins, and mangetout peas. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 429
Calories From Fat: 110
Total Fat: 12.2g
Cholesterol: 127mg
Sodium: 96.6mg
Potassium: 440.4mg
Carbohydrates: 40.7g
Fiber: 3.1g
Sugar: 12.4g
Protein: 37.3g