Roast turkey leg with pomegranate molasses & a honey cranberry sauce
Servings: 2
Ingredients
- 2 tablespoons Dijon mustard
- 1 turkey leg (approx 1-1 1/2 kg)
- 70 ml olive oil
- 1 teaspoon chopped fresh sage
- 4 tbspn pomegranate molasses
- salt and ground black pepper to taste
Honey cranberry sauce
- 300 gr fresh or frozen cranberries
- 2 tbsp pomegranate molasses or balsamic vinegar
- 1 orange for its juice and finely grated zest 0.5 orange plus extra zest to serve
- 4 tbsp honey
- 2 tbsp golden caster sugar plus extra to taste
Instructions
- Bring you turkey to room temperature. Pat the turkey leg dry with paper towels make sure it is as dry as possible so it browns nicely.
- You can rest it on a roasting tin whilst you prepare the pomegranate glaze.
- In a small bowl, combine the olive oil, pomegranate molasses, mustard and sage.
- Brush half over the turkey leg with the glaze and season with salt and pepper.
- Roast the leg covered with foil. Roasting time will depend on its weight, normally it needs 1-11/2 hours at 200C/ gas mark 6.
- As it is roasting, keep on checking every 15 minutes and brush over it a bit more of the pomegranate
- Once ready, let it rest for 15-20 minutes
- For the cranberry sauce, simply place all the ingredients into a small saucepan and bring to a gentle simmer. It will be ready in more or less 10 minutes, the cranberries will have burst and thickened.