Roast Turkey Breast Glazed With Orange Cranberry Sauce

Oven: 350

3 lb turkey breast roast
2 T melted butter
salt and freshly cracked pepper to taste {omitted}

Glaze: {omitted}{omitted}

1 c orange marmalade
1 c fresh or frozen cranberries
1/4 c red wine vinegar
1/4 c brown sugar
1 T fresh chopped ginger
Pinch cinnamon and cloves

Preheat oven. Place the turkey in lightly oiled or parchment-lined roasting pan. Brush with melted butter; season with salt and pepper. Roast turkey 60 minutes. While this occurs, place glaze ingredients in a pot and set over medium heat. Bring to a gentle simmer and cook, stirring, until fluid and the cranberries begin to just fall apart, about 15 minutes. Remove from heat, cover and keep warm on the stove top. After 60 minutes of roasting, with kitchen shears or sharp knife, carefully remove the string netting from the turkey. Brush the turkey generously with some of the glaze. Roast 15 minutes more. Brush with another generous coating of glaze. Roast 15 minutes more, or until the internal temperature of the breast reaches 170 degrees F on a meat thermometer. Let turkey rest 10 minutes before thinly slicing and arranging on a platter. Serve leftover sauce in a bowl alongside. Makes 6—8 servings.