Preparation:
In a small dish, combine salt, cinnamon, cloves and nutmeg. Dredge
turkey in mixture to coat.
In a 10-inch nonstick skillet, over medium-high heat, saute turkey in
margarine until meat is no longer
pink. Add mixed fruit and 1/2 cup apple juice; cover. Reduce heat to
low and cook 15 minutes or until fruit is soft.
In a small bowl, combine cornstarch and remaining juice. Add to meat
mixture. Increase heat to medium and cook until sauce is thickened.
Serve over rice, if desired. Cut large pieces of fruit in half if
desired. |
