Turkey Burgers with Cranberry Salsa

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Turkey Burgers with Cranberry Salsa
Recipe type: MAIN COURSE
 
Ingredients
  • 4 1 pound ground turkey
  • 1 egg
  • ½ cup bread crumbs
  • 1 clove garlic, minced (optional)
  • 1 medium jalapeno pepper, minced (optional)
  • ½ cup ‘Cranberry Kitchen’ Cranberry Salsa
  • 4 burger buns
Instructions
  1. Mix ground turkey with egg, crumbs, and garlic and jalapeno (if using). Form into four patties. Grill over medium heat, 5-7 minutes per side, until turkey is cooked. Place patties on buns and top each with 2 Tbsp cranberry salsa.

 

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Peach and Chutney Pork Skillet

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Peach and Chutney Pork Skillet
Recipe type: MAIN COURSE
 
Ingredients
  • 4 pork chops or pork loin slices
  • ½ cup ‘Cranberry Kitchen’ Cranberry Chutney
  • 1 can (14oz/398ml) sliced peaches, drained
Instructions
  1. Brown pork in large non-stick skillet. Remove to a plate, and drain fat from pan, if any. In same skillet, over medium-low heat, warm chutney with peaches. Return pork to skillet, cover and simmer 5 minutes or until meat is completely cooked.

 

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Cranberry Orange Glazed Chicken

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Cranberry Orange Glazed Chicken
Recipe type: MAIN COURSE
 
Ingredients
  • 1 Tbsp Worcestershire sauce
  • ¼ tsp black pepper
  • ½ cup ‘Cranberry Kitchen’ Cranberry Marmalade
  • 2 boneless, skinless chicken breasts
Instructions
  1. Bake: Warm marmalade in microwave, about 30 seconds. Whisk in Worcestershire sauce and pepper. Place chicken in baking dish. Spoon half the glaze evenly over chicken. Bake at 350 F for 30 minutes, until chicken is no longer pink. Top with remaining glaze and bake a final 5 minutes.
  2. OR
  3. Broil: Prepare glaze as above. Arrange chicken smooth side down on foil covered rimmed baking sheet. Broil 5 inches from heat for about 7 minutes, turning once, until just a hint of pink remains in chicken. Spoon glaze over chicken and broil for a final 1-2 minutes, until chicken is no longer pink.

 

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