Ingredients
1 cup thinly sliced onion2 teaspoons canola oil2 cups dried cranberries2 cups orange juice1-1/2 teaspoons balsamic vinegar6 turkey cutlets (1/2-inch thick and 4 ounces each )1/2 teaspoon salt1/2 teaspoon pepper
Preparation
In a large skillet, saute onion in oil for about 6 minutes or until lightly browned. Stir in the cranberries, orange juice and vinegar. Bring to a boil over medium heat; cook and stir until sauce begins to thicken. Set aside.
Sprinkle turkey cutlets with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.
Place turkey over drip pan and grill, covered, over indirect medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Top each cutlet with some of the cranberry sauce; grill 1-2 minutes longer. Serve with remaining cranberry sauce.
