About this recipe:Summer berries have to compete with one another for attention, but come late autumn, the cranberry stands alone. Its jewel-like colour makes it not just an attractive addition to any dish but a healthful one as well.
115g (4oz) canned pineapple chunks in natural juice
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Method Prep:10min › Cook:15min › Ready in:25min
To make the sauce, combine the cranberries, apple juice concentrate, brown sugar, lime zest and chilli flakes in a small saucepan. Bring to the boil over medium heat and cook, stirring occasionally, for about 10 minutes or until the cranberries have popped and are glossy. Stir in the pineapple. (The fruit mixture can be made up to 3 days ahead and refrigerated. Return to room temperature before proceeding.)
Heat the oil in a large nonstick frying pan over medium heat. Dust the turkey with the cornflour and cook for 1 minute on each side or until golden brown and cooked through. Transfer the turkey to a platter and cover loosely with foil to keep warm.
Add the stock to the pan and bring to the boil, stirring. Remove from the heat, stir in the fruit mixture and spoon over the turkey.
Some more ideas
*Use pork or chicken escalopes in place of turkey. *For an orangey flavour, try substituting orange juice concentrate for the apple juice concentrate and orange zest for the lime zest.
*Adding fruit to main meals helps you to reach your 5-a-day goal, while adding personality and sweetness to otherwise routine flavours. *Cranberries, while not often thought of as a fruit to eat every day, are brimming with vitamin C and antioxidant properties, as well as heart-healthy fibre.