Thursday 17 April 2014

Turkey Breast with Peach Cranberry Relish

Turkey breast with peach cranberry relish

Serves 4


* 2 turkey breasts

* 2tbls melted butter

* 2tbls apricot jam, gently melted

* Salt and pepper

* Peach cranberry relish

* ½ cup onion, chopped

* 1tbsp olive oil

* 3 cups fresh peaches, sliced

* 1 cup apple cider vinegar

* 1tsp Worcestershire sauce

* 2tbsp honey

* 1tbsp dark brown sugar

* 100g dried cranberries

* 1 large sprig rosemary

* Good pinch salt


* For the peach cranberry relish: Gently sauté the onion in a pot until soft and translucent. Add the rest of the ingredients and gently bring to the boil. Reduce the heat and cook down until thickened.

* For the turkey breast: Season the turkey well with salt and pepper. Baste with the melted butter and apricot glaze. Seal the skin side well on a hot pan until crispy. Continue to seal all the sides well. Pop into the oven at 180C for 30 to 35 minutes until cooked through.

* Serve with plenty of peach cranberry relish and a green salad.

Irish Independent

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