Cherry-Sauced Turkey Breast

4 servings 

• 2 pounds Roast of boneless
     turkey breast
• 3/4 cup fat-free chicken broth
• 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

Preheat oven to 350°. Spray an 8x8x2-inch baking dish with non-stick cooking spray. Place turkey breast roast in dish skin side up. Add broth. Cover with foil; cook 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, drain cherries, reserving juice. Mix all but THREE TBS of the cherry juice with sugar, vinegar, cinnamon and cloves. Bring sauce to a boil, then reduce heat and cook for 10 minutes. Mix reserved THREE TBS 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

Bon appetit!