Turkey with Cranberries

Name: Turkey with Cranberries
Yield: serves 4
Ingredients: 1 tablespoon canola or vegetable oil; 2 yellow onions, thinly sliced; 2/3 cup port; 1 tablespoon cornstarch; 2 cups chicken or turkey stock (page 91), or water; 1/2 turkey breast, skinned and trimmed of fat; 8 ounces dried cranberries (orange flavored makes a nice variation); 1 cinnamon stick; 1 orange, tangerine, or blood orange, unpeeled, sliced thinly

December 9, 2011

Cranberries are native to North America and were used by indigenous peoples long before the Pilgrims arrived. They were mashed with deer meat for pemmican because their natural benzoic acid helps slow spoilage. For a slightly untraditional cranberry sauce, the dried berries, citrus flavor, and port beautifully complement a juicy turkey. Serve with wild rice pilaf or mashed potatoes.

Cooks' Note

Suggested Beverage: The crispness and acidity of a Sauvignon Blanc or a lighter Pinot Noir matches the acidity of the cranberries.

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