Source: dLife

Turkey breast with a great take on the classic cranberry sauce.

Servings

2.5 lb Turkey, fryer/roaster, breast, with skin, raw
1.5 cup fresh cranberries
0.5 cup shredded carrots
0.5 tsp grated orange peel
0.5 cup orange juice
2 tbsp sugar
2 tbsp Raisins, seedless
1 pinch ground cloves
1 tbsp cold water , cold
2 tsp cornstarch

1 Preheat oven to 325 degrees F. Place turkey, bone side down, on a rack in a shallow roasting pan.
2 Insert an oven-going meat thermometer into thickest part of the breast, making sure it doesn't touch bone. Cover turkey loosely with foil.
3 Roast for 21/2 to 3 hours or until juices run clear and turkey is no longer pink (170 degrees), removing foil during the last 30 minutes of roasting.
4 Remove turkey from oven. Cover with foil and let stand for 10 to 15 minutes before carving.
5 Meanwhile, for sauce, in a small saucepan combine cranberries, carrot, orange peel, orange juice, sugar, raisins, and cloves.
6 Bring to boiling; reduce heat. Simmer, uncovered, for 3 to 4 minutes or until cranberry skins pop.
7 In a small bowl combine cold water and cornstarch; stir into cranberry mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve the turkey with sauce.

Also try this sauce paired with grilled pork chops or baked ham.