1 (3 lb) boneless turkey roast (thawed, if frozen)
1 jar (10-oz) cherry preserves
1 can (8-oz) crushed pineapple, drained
2 tbsp lemon juice
dash of ground cloves
Place the turkey roast in a slowcooker or crockpot. Add the lid and cook on low setting for 8 hours.
Just before serving time, heat the cherry preserves, pineapple, lemon juice and cloves in a saucepan. Heat thoroughly.
To serve hot: Place turkey on a warmed platter and let stand 10 minutes before slicing. Spoon some of the sauce over the turkey and pass the rest with the turkey.
To serve cold: Remove the turkey from the cooker. Promptly refrigerate to cool quickly. When chilled, cover the meat. Chill sauce. Slice the turkey and arrange on a platter. Serve sauce over the slices.
Yield: 10 to 12 servings.
1 can (8-oz) crushed pineapple, drained
2 tbsp lemon juice
dash of ground cloves
Place the turkey roast in a slowcooker or crockpot. Add the lid and cook on low setting for 8 hours.
Just before serving time, heat the cherry preserves, pineapple, lemon juice and cloves in a saucepan. Heat thoroughly.
To serve hot: Place turkey on a warmed platter and let stand 10 minutes before slicing. Spoon some of the sauce over the turkey and pass the rest with the turkey.
To serve cold: Remove the turkey from the cooker. Promptly refrigerate to cool quickly. When chilled, cover the meat. Chill sauce. Slice the turkey and arrange on a platter. Serve sauce over the slices.
Yield: 10 to 12 servings.
This is a file photo for reference only.
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