Tangy Cranberry Turkey Barbecue Sandwich
Recipe courtesy of Cranberry Marketing Committee.
1 (12-ounce) bag fresh or frozen cranberries
1 1/4 cups brown sugar, packed
1/3 cup tomato sauce
1/3 cup adobo sauce* or spicy taco sauce
1/3 cup balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pound turkey breast tenderloins
1/2 teaspoon ground cumin
4 whole wheat buns
- Place first nine ingredients in large saucepan. Boil over medium high heat 10 to 15 minutes until sauce is thickened and cranberries burst, stirring frequently. Set aside.
- Place tenderloins on lightly greased, preheated grill. Sprinkle with cumin. Add salt and pepper, if desired. Grill over medium high heat 10 to 20 minutes per side until turkey is no longer pink in center.
- Cut tenderloins diagonally width-wise into 1/2-inch slices. Place 3 to 4 slices on bun. Spoon 1/4 cup sauce over turkey.
Makes 4 servings.
*Adobo sauce is available in the Mexican food section of grocery stores.
Note: For smoother sauce, purée in food processor.
Nutritional Information Per Serving (1/4 of recipe): Calories: 570; Calories From Fat: 4; Total Fat: 3g; Saturated Fat: 0g; Cholesterol: 70mg; Total Carbs: 106g; Fiber: 7g; Protein: 33g; Sodium: 950mg.
Recipe and photograph courtesy of Cranberry Marketing Committee.