2/3 cup (150 mL) Ocean Spray® Whole Berry Cranberry Sauce
1/3 cup (75 mL) peanut butter
4 tsp (20 mL) soy sauce
4 tsp (20 mL) lemon juice
4 garlic cloves, minced
1 1/2 tsp crushed (7 mL) red pepper flakes
chopped cilantro, to taste
1 lb (500 g) boneless, skinless turkey breast
24 bamboo or metal skewers
Combine Ocean Spray® Whole Berry Cranberry Sauce, peanut butter, soy sauce, lemon juice, garlic and pepper flakes in a blender container. Cover and blend 30 seconds or until well mixed. Reserve 1/2 cup (125 mL). Stir cilantro into remainder and set aside.
Cut turkey breast crosswise into 1/4-inch (6-mm) slices. Combine turkey and the 1/2 cup (125 mL) cranberry mixture in medium mixing bowl. Cover and refrigerate 30 minutes. Soak bamboo skewers in water 30 minutes.
Thread turkey onto skewers. Broil or grill until turkey is no longer pink inside, turning once. Brush reserved cranberry cilantro mixture over satays and serve any remaining sauce as dip.