For the compote, in a saucepan bring ½ cup water, orange juice, sugar and orange zest to boil. Stir in cranberries and cinnamon; return to boil. Reduce heat and cook 12 to 15 minutes or until berries burst.
Transfer compote to a bowl; let cool completely. Cover and refrigerate until ready to serve.
Meanwhile, for the turkey breast, preheat oven to 350°F. Place turkey breast in a roasting pan. Brush turkey with butter and season with freshly ground black pepper to taste. Roast 1 hour, 30 minutes, or until an instant-read thermometer registers 165°F.
Remove from oven. Loosely cover with foil and let stand 10 minutes. Remove skin from turkey and cut turkey into thin slices. Serve turkey with Cranberry Compote.
Make it a Meal: Serve with steamed green beans and roasted sweet potatoes.
Use a microplane instead of a grater to zest citrus. A microplane collects the peel’s fragrant essential oils, while avoiding the bitter, white pith underneath.
Ingredients
Directions
For the compote, in a saucepan bring ½ cup water, orange juice, sugar and orange zest to boil. Stir in cranberries and cinnamon; return to boil. Reduce heat and cook 12 to 15 minutes or until berries burst.
Transfer compote to a bowl; let cool completely. Cover and refrigerate until ready to serve.
Meanwhile, for the turkey breast, preheat oven to 350°F. Place turkey breast in a roasting pan. Brush turkey with butter and season with freshly ground black pepper to taste. Roast 1 hour, 30 minutes, or until an instant-read thermometer registers 165°F.
Remove from oven. Loosely cover with foil and let stand 10 minutes. Remove skin from turkey and cut turkey into thin slices. Serve turkey with Cranberry Compote.