Turkey Roast with Cranberries and Port-wine

1 Reviews
100% would make this recipe again

Preparation : 15 min Cooking : 5 h 15 min
270 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Kosher
  • Diabetes-friendly

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

  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 (210g)

Amount

% Daily Value

Calories

270

Fat

3 g

4 %

Saturated 0.4 g
+ Trans 0 g

2 %

Cholesterol

80 mg

Sodium

60 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 %

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

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

DIABETES Exchange

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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Members' Reviews

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