Apricot Turkey

1/2 c Brown rice vinegar
2 ts Molasses
2 tb Onion; grated
4 To 6 lb. turkey breast cut in 1" cubes
1 tb Vegetable oil
2 Garlic cloves; minced
1 c White grape juice
1/2 c ;Water
1 tb Lemon juice
1 ts Freshly grated ginger
8 oz Dried apricots; slivered
2 tb Minced fresh cilantro

Combine brown rice vinegar, molasses, and grated onion. Add turkey cubes; toss to coat turkey with marinade. Refrigerate for several hours or overnight. Drain turkey, reserving marinade.

Add oil to heavy nonstick skillet, set on medium heat, and brown a few turkey cubes and the garlic at a time (if you crowd the pan, the meat will steam, not brown).

Put browned turkey in a large casserole. Combine reserved marinade, white grape juice, water, lemon juice, and grated ginger; pour over turkey. Stir in apricot slivers and cover.

Bake at 325 F. for 30 minutes. Turkey should be tender. Stir in cilantro.

Serve over steamed rice.

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