Cran-Orange Turkey Roll

1/4 cup sugar
2 tablespoons cornstarch
3/4 cup orange marmalade
1 cup fresh cranberries -- ground and chopped
2 pounds frozen turkey roll -- partially thawed
salt and pepper

In small saucepan, blend sugar and cornstarch; stir in marmalade and cranberries. Cook and stir until mixture is bubbly and slightly thickened.

Place partially thawed turkey roll in slow-cooking pot. Sprinkle lightly with salt and pepper.

Pour sauce over turkey. Cover and cook on low for 9 to 10 hours. (Insert meat thermometer in turkey roll the last 2 or 3 hours; cover and cook until temperature reaches 185 F) Slice turkey roll; spoon sauce over.

Cran-Orange Turkey Roll printer friendly version located here.
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