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.

　　

Ingredients

serves 4

　　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

　　

Step 1

Place a large sauté pan over medium-high heat and add the oil. Add the onions and sauté for about 10 minutes, until lightly browned.

　　

Step 2

In a small bowl, combine the port and cornstarch and mix to form a slurry. Add to the sauté pan and stir well. Add the stock and cook, stirring, over medium-high heat for about 7 minutes, until the sauce thickens and becomes translucent.

　　

Step 3

Place the turkey in the slow cooker and pour in the sauce. Add the cranberries, cinnamon, and orange slices. Cover and cook on low for 6 to 8 hours, until the turkey is very tender and cooked through and the sauce is thick. Serve at once.

　　Cooks' Note

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

　　The Gourmet Slow Cooker: Volume II