1/2 c Brown rice vinegar

2 ts Molasses

2 tb Onion; grated

4 To 6 lb. turkey breast

-- cut in 1" cubes 1 tb Vegetable oil

2 Garlic cloves; minced

1 c White grape juice

1/2 c ;Water

1 tb Lemon juice

1 ts Freshly grated ginger

8 oz Dried apricots; slivered

2 tb Minced fresh cilantro

Combine brown rice vinegar, molasses, and grated onion. Add turkey cubes; toss to coat turkey with marinade. Refrigerate for several hours or overnight. Drain turkey, reserving marinade. Add oil to heavy nonstick skillet, set on medium heat, and brown a few turkey cubes and the garlic at a time (if you crowd the pan, the meat will steam, not brown). Put browned turkey in a large casserole. Combine reserved marinade, white grape juice, water, lemon juice, and grated ginger; pour over turkey. Stir in apricot slivers and cover. Bake at 325 F. for 30 minutes. Turkey should be tender. Stir in cilantro. Serve over steamed rice. Yield: 10 to 12 servings. From Sage Cottage Herb Garden Cookbook by Dorry Baird Norris. Chester, CT: The Globe Pequot Press, 1991. Pp. 118-119. ISBN 0-87106-239-9. Posted by Cathy Harned.