Cranberry Turkey Sate Foodie Friday Appetiser
This is great for Christmas or New Year's Eve or any other party. Also look for the chicken one under "Kathy's Recipes".
Cranberry-glazed Turkey Sate (prep time 20 minutes. Serves 12)
1 lb. boneless, skinless turkey breast cut into 1 inch wide strips
3 Tb. canned jellied cranberry sauce
¼ C. orange juice
1 Tb honey
hot sauce- ¼ tsp. spicy sesame oil or 1 tsp. Saracha or Tabasco or a good pinch of red pepper flakes or 1 tsp. Thai chili paste
wood skewers, soaked in water
In a small sauce pan over medium heat, begin melting the cranberry sauce, whisking to help break it up. Whisk in the orange juice, honey and hot sauce of choice, depending how spicy you like it. Allow the mixture to reduce to almost to a barbeque sauce consistency. Let cool and set a little of the sauce aside for dipping. Heat oven or toaster oven to 350. String the turkey strips, lengthwise, on the skewers (which are wet so they don’t burn). Brush the sauce on both sides of each skewer and place in the hot oven for about 5 minutes. Turn and cook another five minutes, then baste both sides again with the sauce and briefly place under the broiler for a minute or two to caramelize. Serve hot or at room temperature.
This can be made in a matter of minutes if you have the turkey on hand. Marinating for a little in the sauce good, but really not essential.