Turkey Cutlets with Cranberry-Cherry Sauce

Serves: 4
WW Points per Serving: 6

1 1/2 pounds Turkey cutlets
1/2 tsp. Salt
1/2 tsp. Freshly-ground Black Pepper
1 tbsp. Olive Oil, divided
1/2 (12 oz.) container Cranberry-Orange crushed fruit
1/4 cup Dried Cherries
1 1/2 tsp. Balsamic Vinegar
1/2 tsp. grated, peeled fresh Ginger

Sprinkle turkey evenly with salt and pepper. Heat 1 1/2 tsp. oil in a large nonstick skillet over medium-high heat. Add half of turkey and cook 2 minutes on each side or until done. Remove turkey; keep warm. Repeat with remaining turkey and oil. Add cranberry-orange crushed fruit and next 3 ingredients to pan. Bring mixture to a boil over medium-high heat. Return turkey to pan and nestle in cranberry-cherry sauce. Cover, reduce heat to medium-low and simmer 3 minutes or until turkey is thoroughly heated. Remove cutlets from pan and serve with cranberry-cherry sauce.