Cranberry-Orange Turkey Breast
from the kitchen of Sharmagne Leland-St. John
½ cup Seville orange marmalade
1 16-ounce tin of whole cranberries, in sauce
4 teaspoons orange zest
1 3-pound turkey breast
Combine the marmalade, cranberries and zest in a bowl.
Place the turkey breast in a slow cooker and pour half
the orange-cranberry zest mixture over the breast.
Cover and cook on low for 7 to 8 hours or on high for
3 ½ to 4 hours or until the turkey juices run clear.
Add the remaining half of the orange-cranberry zest
mixture during the last half hour of cooking.
Remove the turkey to a warm platter and let rest for 15
minutes before carving. Pour the orange-cranberry zest
sauce from the slow cooker over the breast and serve.