ad info


 custom news
 Headline News brief
 daily almanac
 CNN networks
 CNN programs
 on-air transcripts
 news quiz

CNN Websites
 video on demand
 video archive
 audio on demand
 news email services
 free email accounts
 desktop headlines

 message boards




Use the pulldown menus to visit other Food Central sections:

Turkey Burgers with Orange Zest and Fresh Cranberry Sauce

"American Favorites" (Houghton Mifflin)
By Betty Rosbottom

4 servings


  • Honeyed cranberry sauce
  • 1 pound ground turkey
  • 2 teaspoons grated orange zest (orange portion of rind)
  • 2 tablespoons fresh orange juice
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 to 4 ounces thinly sliced medium-sharp white Cheddar or about 6 tablespoons reduced-fat cream cheese
  • 4 good-quality hamburger buns, split

1. Prepare Honeyed cranberry sauce. If not using immediately, cover and refrigerate. (Sauce can be made 4 to 5 days ahead.)

2. To prepare turkey burgers, place ground turkey, orange zest and juice, thyme, salt and pepper in a mixing bowl and mix well to blend. Shape into 4 patties. (Burgers can be assembled 1 day ahead; cover and refrigerate.)

3. Arrange a rack 5 inches from heat and spray rack with nonstick cooking spray. Preheat grill. Cook burgers until they are completely cooked through, about 5 minutes per side. Watch carefully, because cooking time will vary, depending on intensity of heat and type of grill. Alternatively, the burgers can be sauteed: Spray a large heavy skillet with nonstick spray and place over medium heat. Saute, turning several times, until burgers are cooked through. During the last few minutes, top burgers with Cheddar or spread with cream cheese.

4. Place buns on grill or in skillet and toast lightly. To serve, place burgers in buns and pass cranberry sauce separately.

Honeyed cranberry sauce ingredients:
  • 1 3/4 cups cranberry juice (divided)
  • 3/4 cup honey
  • 1 tablespoon grated orange zest (orange portion of rind)
  • 2 whole cloves
  • 1 stick cinnamon
  • 1 bay leaf, broken in half
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon salt (kosher, if possible)
  • 1/2 teaspoon freshly ground black pepper
  • Scant 1/8 teaspoon cayenne pepper
  • 1 1/8-inch-thick nickel-sized piece peeled gingerroot, chopped
  • 12 ounces fresh cranberries, washed and picked over

Place 1 1/2 cups cranberry juice, honey and orange zest in a medium, heavy saucepan over medium heat. Bring to a simmer and cook for 3 to 4 minutes. Add cloves, cinnamon stick, bay leaf pieces, coriander, salt, black and cayenne pepper and ginger. Simmer mixture for 2 to 3 minutes; add cranberries. Simmer until cranberries pop and sauce is thick, 10 to 15 minutes.

Remove from heat and stir in remaining 1/4 cup cranberry juice. (Sauce can be made 4 to 5 days ahead; cook, cover and refrigerate.)

To serve, bring to room temperatures. If desired, remove bay leaves and cinnamon stick and place in a clear glass bowl.

America's food is as diverse as its culture
June 30, 1999
Pack a Fourth of July Picnic
June.30, 1999

Houghton Mifflin
Note: Pages will open in a new browser window
External sites are not endorsed by CNN Interactive.

Texas cattle quarantined after violation of mad-cow feed ban
Spago Hollywood closing its doors
A low-fat standby
Yogurt: Got culture?
Super shrimp for a Super Bowl barbecue
Enter keyword(s)   go    help

Back to the top   © 2001 Cable News Network. All Rights Reserved.
Terms under which this service is provided to you.
Read our privacy guidelines.