Recipe: Cherry-Sauced Turkey Breast (using canned dark cherries)

CHERRY-SAUCED TURKEY BREAST

1 (2 pound) boneless turkey breast
3/4 cup fat-free chicken broth
FOR THE CHERRY SAUCE:
1 (16 oz.) can dark sweet cherries in heavy syrup
1/4 cup sugar
2 tablespoons vinegar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 tablespoons cornstarch

TO ROAST THE TURKEY:
Preheat oven to 350 degrees F. Spray an 8x8x2-inch baking dish with non-stick cooking spray. Place turkey breast in dish skin side up. Add broth.

Cover with foil; roast at 350 degrees F for 45 minutes. Remove foil; cook 30 to 45 minutes more or until thermometer pops up, basting occasionally. Remove from oven. Let stand 10 minutes before slicing.

MEANWHILE, PREPARE THE CHERRY SAUCE:
Drain cherries, reserving juice; set cherries aside. Mix all but 3 tablespoons of the cherry juice with sugar, vinegar, cinnamon and cloves. Bring sauce to a boil, then reduce heat and cook for 10 minutes.

Mix the reserved 3 tablespoons cherry juice with cornstarch, then add to hot sauce, stirring constantly until thickened. Add cherries to sauce and remove from heat.

When turkey is done, remove skin and slice into about 8 slices. Heat up sauce. Spoon two tablespoons of sauce over each serving.