Peppered Turkey Breast with Orange Cranberry Relish and Pumpkin Spice Bread

Cranberry Orange Relish

1 - 12 oz. bag of fresh or frozen cranberries
1 ^1/2cups orange juice
2 tsp. orange zest
1 tsp. chipotle purée
1/2 Tbsp. garlic, chopped
Pinch of cinnamon 
1–2 Tbsp. jalapeños, roasted and diced
2 tsp. cumin
2 Tbsp. sugar, or more to taste
2 fresh oranges, peeled, seeded and cut in 1/2inch chunks
1/2 cup cilantro, chopped

1 - 12 oz. bag of fresh or frozen cranberries
1 1/2 cups orange juice
2 tsp. orange zest
1 tsp. chipotle purée
1/2 Tbsp. garlic, chopped
Pinch of cinnamon 
1–2 Tbsp. jalapeños, roasted and diced
2 tsp. cumin
2 Tbsp. sugar, or more to taste
2 fresh oranges, peeled, seeded and cut in 1/2inch chunks
1/2 cup cilantro, chopped

In a 1 quart sauce pan, combine cranberries, orange juice, orange zest, chipotle purée, diced jalapeños, garlic, cumin, sugar and simmer about 5–8 minutes until berries are soft. Put the mixture in a food processor and pulse until chunky. Let mixture cool to room temperature. Add diced orange and cilantro just before serving.

Assembly:
Put orange cranberry relish into a small bowl and place in the center of a warm platter. Slice turkey into 1/4inch thick slices and arrange around the cranberry relish. Slice and arrange pumpkin spice bread or any other full flavored quick bread you enjoy in a basket and put beside turkey platter. Put a slice of turkey and a dollop of relish on a slice of bread and enjoy.