Cranberry Turkey

INGREDIENTS:

1 2 1/2- to 3-pound turkey breast half with bone, skinned

1 1/2 cups cranberries

1/2 cup shredded carrot

1/2 teaspoon finely shredded orange peel

1/2 cup orange juice

2 tablespoons raisins

2 tablespoons sugar

1/8 teaspoon ground cloves

1 tablespoon water

2 teaspoons cornstarch

DIRECTIONS:

Thaw turkey, if frozen. Rinse turkey and pat dry.

Place turkey breast, bone side down, on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of the breast. Cover breast loosely

with foil.

Roast in a 325' oven for 2 1/2 to 3 hours or till thermometer registers 165 degrees. Remove foil the last 30 minutes of roasting. Let turkey stand, covered, for 15 minutes before slicing.

Meanwhile, for sauce, in a small saucepan combine cranberries, shredded carrot, orange peel, orange juice, raisins, sugar, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, for 3 to 4 minutes or till cranberry skins pop.

In a small bowl combine water and cornstarch. Stir into cranberries in saucepan. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.

Serve turkey with cranberry sauce.

Makes 8 servings.

Calories: 181/serving

TIME:

Preparation Time: 25 min.

Cooking Time: 2 - 2 1/2 hrs.

NUTRITIONAL INFORMATION PER SERVING:

27g protein, 10g carbohydrate, 3g fat, 62mg cholesterol, 60mg sodium, 358mg potassium

-Low Fat -Low Cholesterol -Low Sodium