Turkey Roast with Cranberries and Port-wine

1 Reviews
100% would make this recipe again

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Preparation : 15 min Cooking : 5 h 15 min
270 calories/serving


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.


  1. 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.
  2. 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.
  3. 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.
  4. Cover the slow cooker and cook on 'low' for 5 hours. Adjust the seasoning then serve.

Nutrition Facts Table

per 1 serving (210 g)


% Daily Value




3 g

4 %

Saturated 0.4 g
+ Trans 0 g

2 %


80 mg


50 mg

2 %


25 g

8 %


2 g

7 %


16 g

Net Carbs

23 g


30 g

Vitamin A

0 %

Vitamin C

8 %


2 %


12 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Vegetables ½
Meat and Alternatives 3 ½
Fats ½
Other Foods 1

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1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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