Turkey tights in a spicy cranberry sauce


Turkey tights in a spicy cranberry sauce

This is a perfect Christmas dish. Turkey and cranberry are two main ingredients which are associated with this time of year. Moreover this dish is so easy and effortless that nobody will believe that such a stunning effect can be achieve with so little work. The key to success is  the sauce which ha to have a right balance of flavors. The rest is only time and your oven on.

For the sauce I used 100% natural and pure cranberry juice. If you want to substitude it with a juice from a box, please add less honey than the recipe says as these box juices contain sugar already.

Makes 4 servings:

  • 4 turkey tights
  • 1,5 cup natural and unsweetened cranberry juice
  • 1 cup water
  • 0,5 cup honey
  • 5 shallots, cut in halves
  • 2 cm fresh ginger, finely grated
  • 2 cloves garlic, chopped finely
  • 0,5 chili pepper, hot
  • 2 stars anise
  • 4 cloves
  • 5 wholespice
  • 1 tsp black pepper, whole
  • 1 tbsp light soy sauce
  • 2 tbsp cherry jam
  • 1,5 corn or potato starch
  • salt, pepper
  • olive oil
  • handfull frozen cranberries
  1. Heat the oven to 180 C degrees (no fan).

    Season turkey tights generously with salt and pepper.

    On a large pan heat 2 tbsp of olive oil. Brown turkey tights from all sides. Transfer the meat to the baking dish and set aside.

    Into a smaller pot pour cranberry juice, water and honey. Add ginger, garlic, chili (check how spicy it is and adjust the amount accordingly), star anise, cloves, wholespice, black pepper andsoy sauce. Stir and cook for a while.

    Pour the sauce over the meat. It should cover the turkey halfway. Add shallots on the sides.

    Cover the dish with the lid or aluminium foil and bake the tights for about 1,5 hour. After 45 minutes turn the meat on the other side.

    After 1,5 hour baking the meat should be very tender. Remove it from the sauce and set aside. Keep warm.

    Pour approximetely half of the sauce to the pan. Add frozen cranberries and cook a few minutes until they softened and released their juices. Add cherry jam and cook a little longer as part of the sauce evaporates. Taste and adjust the flavour, if needed. The sauce should be sweet and sour with a spicy kick.

    In a small bowl mix potato starch with two tbsp water. Add the mixture to the sauce and cook for a while.

    Pour the sauce over the meat. Serve it with potato or celeriac puree. Or rice.


Article Categories:
Christmas · Meat · Special occasions

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