Turkey Skewers With Cranberry Ginger Sauce
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Minced fresh ginger||1 Tablespoon|
|Turkey breast tenderloins||1 3⁄4 Pound, cut into 3/4-inch cubes (2 Tenderloins)|
|Black pepper||To Taste|
|Canned whole berry cranberry sauce||32 Ounce (2 Cans, 16 Ounces Each)|
|Finely grated orange peel||1 1⁄2 Teaspoon|
|Minced fresh ginger||1 1⁄2 Tablespoon|
|Orange juice||1⁄4 Cup (4 tbs)|
Juice orange and coarsely chop up remaining fruit, including rind.
Combine juice, chopped orange, soy sauce, water and ginger in a shallow glass dish or large heavy plastic bag.
Add turkey; cover dish or close bag.
Marinate in refrigerator up to 4 hours, turning once or twice.
Remove turkey from marinade; discard marinade.
Thread turkey on metal or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to keep them from burning.)
Season lightly with salt and pepper.
Oil hot grid to help prevent sticking.
Grill turkey, on a covered grill, over medium Kingsford briquets, 7 to 12 minutes until turkey is cooked through, turning once.
To make Cranberry-Ginger Sauce, combine all ingredients in a saucepan; simmer gently about 10 minutes.
Serve warm with turkey skewers.
Serve with Cranberry-Ginger Sauce.