Spinach-Stuffed Turkey Tenderloin

In a medium saucepan, combine wine, cranberries, champagne vinegar or white wine vinegar, and shallots. Bring to boiling; reduce heat. Boil gently, uncovered, about 5 minutes or until mixture is thickened, stirring occasionally. Add butter a few pieces at a time. Whisk mixture just until butter is mixed in. Remove from heat; strain. Whisk in syrup from Candied Cranberries. Season with salt and pepper. Keep warm until serving time. Do not reheat. Makes 1 cup.

In a small saucepan, combine sugar and water. Cook and stir over medium-low heat until sugar dissolves. Add cranberries. Cook and stir over medium heat until mixture comes to a boil; reduce heat and cook for 1 to 2 minutes or until berries begin to pop. Remove pan from heat; cool. Drain well, reserving syrup for the Beurre Blanc. Use the cranberries to garnish the turkey.

Using a food processor, puree well drained spinach. Add chicken; puree. Add egg white, basil, salt, and red pepper. Process mixture for 30 seconds or until smooth. With the processor running, pour in 1/2 cup of the whipping cream. If the mixture seems stiff, add up to 1/4 cup more whipping cream. Cover and chill in the refrigerator until needed. Makes 2 cups.