• 1 turkey breast (about 3 lbs)
• 1 pound (approximately 2 cups) dried apricots, peaches, prunes, figs or combination
• 1 cup apple juice
• 1 cup chicken broth
• 1 cup fresh or frozen cranberries
• 2 tablespoons firmly packed brown sugar

Rinse turkey and pat dry. Place, skin side up, in a 9 x 13- inch baking pan. Surround with dried fruit pour apple juice over fruit. Tightly cover pan with foil. Roast at 400 degree Fahrenheit oven for 40 minutes. Uncover, add broth and cranberries to pan, then sprinkle in 1 tablespoon of sugar.

Continue to roast, uncovered, basting turkey with pan juices 2 or 3 times, until meat in thickest part is no longer pink, cut to test. (about 20 minutes more). Transfer turkey to platter and with slotted spoon, arrange fruit around meat. Add remaining 1 tablespoon sugar to pan juices, boil over medium-high heat until sauce is thickened (about 5 minutes).

Spoon sauce over turkey and fruit.