Turkey. Cranberries. Apples. Does anything shout, “Welcome to November!” louder than these ingredients? And this is a crockpot recipe that is oh-so-easy to assemble for those busy days when you need to throw something together that will be ready when you come home from work (or the not-so-busy days when you’d just rather be curled up on the couch with a good book and not running around in the kitchen!)
Although the recipe calls for maple syrup, it’s definitely not a “sweet” flavor by the time the turkey juices contribute to the mix. And the finished product (in my opinion) works much better when you treat the cranapple mixture like a garnish/sauce, and not like a side dish. It makes a wonderful accompaniment to the moist, fall-off-the-bone turkey breast that has been simmering in the crock pot all day.
- One 5-6 pound bone-in, skin-on turkey breast
- 3 apples, sliced (I choose not to peel them, but you could if you wanted to)
- 4 cups raw cranberries, rinsed and “mushy ones” removed
- 1/2 cup apple cider vinegar
- 1/2 cup maple syrup
Place turkey breast in a large crockpot/slow cooker. (I had to place mine on its side to get it to fit.) Sprinkle with salt. Surround with apples and cranberries. Pour vinegar and maple syrup over the top. Cover and cook on low for 6-8 hours, or until meat is cooked through and fruits are softened. (About an hour before dinner, I turned the turkey over on its other side, but I don’t think this step is essential.)
After removing the turkey breast from the crockot, “mush” the berries and apple slices a bit, and then serve them over the top of the turkey. Easy and delicious!
Side note: I love my crockpot. It’s one of the ginormous ones that’s “Crockpot” brand. I bought it at Costco last year for my birthday. But I was really bummed when the stoneware insert got a crack in it a few weeks ago. I contacted the company, and they sent me a new one! Hooray for customer service! Good job, Crockpot company!