Recipe - Cranberries And Poultry

1 Chicken or 33 One half pounds of
other poultry
1 cn (16 ounces) whole sweetened
cranberries
One fourth cup (1 medium) chopped yellow
onion
Three fourths cup Orange juice
One fourth teaspoon Ground cinnamon
One fourth 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 3540 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@pilot.msu.edu on
Feb 23, 97.