- Cranberry Mustard Glaze
- 1 cup granulated sugar
- 1 cup water
- 1 10 or 12-ounce bag of cranberries, fresh or frozen (no need to defrost)
- A pinch of salt
- 2 tablespoons Dijon mustard
- Zest of one orange
- 1 teaspoon ground ginger or Gourmet Garden fresh ginger paste
- 1 tablespoon apple cider vinegar
- 1 1/2 pounds lean ground turkey
- 1 sleeve Ritz crackers
- 1/2 cup breadcrumbs
- 2 large eggs
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
In a saucepan, bring to a boil sugar, water, cranberries, orange zest, Dijon mustard, ginger, apple cider vinegar and salt. Simmer on medium high just until the cranberries burst open. The colors are just so pretty!
Once the cranberries burst open, cook for about 5 minutes more. Take the cranberries off of the heat and strain the cranberry mixture through a fine mesh strainer into a bowl, pressing the cranberry against the strainer with the side of a rubber spatula. Be sure to scrape the outside of the sieve with the spatula. Set aside.
Preheat your oven to 375 degrees F.
In a large bowl soak cracker crumbs and breadcrumbs in milk. Add ground turkey, eggs, salt, thyme and sage.
Spray a baking dish with non-stick cooking spray. Form a meatloaf in a baking pan and cover in cranberry mustard sauce.
Place in the middle of your oven and cook for 45 minutes to an hour or until ground turkey is cooked through.
this glaze would also be delicious with pork, on a roast or with pork chops. Turkey meatballs can also be browned in a little oil and then covered with this delicious sauce for the perfect holiday party!