Turkey Appetizers

Turkey Appetizers

Assemble these the day before. Chili then bake just before serving.

Butter or hard margarine 1 tbsp. 15 mL

Canned pineapple chunks, 16

drained and patted dry

Prepared orange juice 1 cup 250 mL

Granulated sugar 1/3 cup 75 mL

Cranberries, fresh or frozen 32

Cooked turkey cubes 16

Savory Sauce:

Ketchup 1 cup 250 mL

Mild molasses 1/4 cup 60 mL

Cider vinegar 1/4 cup 60 mL

Melt butter in frying pan. Add pineapple. Quickly brown both sides. Remove to plate.

Heat and stir orange juice and sugar in saucepan until mixture boils.

Add cranberries. Return just to a boil. Drain. Pour onto a separate plate.

To arrange on skewers, start with a cranberry, then a turkey cube, followed by a cranberry in center, then a pineapple chunk, another cranberry, another pineapple chunk, another turkey cube and ending with a cranberry.

Chill until ready to add sauce. Makes 8 appetizers.

Savory Sauce: Mix all 3 ingredients together. Lay chilled skewers on greased baking sheet. Brush or dab sauce on skewer contents. Heat in 425°F (220°C) oven for 5 to 10 minutes until hot. Use remaining sauce for dipping.

Other dips could be orange marmalade or cranberry chutney. Makes 1 1/2 cups (375 mL) sauce. 

Makes 8 skewers.