Cranberries and poultry

Yield: 1 Servings

Measure Ingredient
1 \N Chicken or 3-3 1/2 pounds of other poultry
1 can (16 ounces) whole sweetened cranberries
¼ cup (1 medium) chopped yellow onion
¾ cup Orange juice
¼ teaspoon Ground cinnamon
¼ teaspoon Ginger

My wife and I reached an agreement that I would fix dinner once a week. I scoured cookbooks to find something I could take pride in and no mess up. I also prefer to have low fat recipes, such I am in the health profession, but they have to taste good. I found this gem in Jeff Smith's Cooking American and adapted it. This is an outstanding and low fat addition to accentuate the flavor and moistness of poultry, pork or even ham. Best of all it can be prepared ahead of time, stored in the refrigerator and taken out and baked for dinner.

The heart of this recipe is the sauce. It's delicious and is very easy to prepare, I was able to do it and it turned out great! Cut up the chicken and peel off the skin. Place the chicken or other white meat* in a shallow baking dish; Bake in the oven at 350 degrees, approximately 20 minutes.

Meanwhile mix the cranberries, onion, orange juice, cinnamon and ginger in sauce pan and bring to a boil. Pour this over the meat and bake for another for 35-40 minutes; (after 20 minutes turn the chicken over in the dish to maximize moistness and flavor). (Potatoes or sweet potatoes can be placed next to the dish in the oven so that both are ready around the same time. The potatoes can be cut in half and the sauce can be spooned over, for a refreshing new taste.) from The Frugal Gourmet Cooks American, by Jeff Smith * Turkey, Pork or other white meats can be used with minor modifications.

Posted to Recipe Archive - 23 Feb 97 by ted by: mcphailj@... on Feb 23, 97.

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