Path: swen.emba.uvm.edu!news.cs.utah.edu!news.cc.utah.edu!xmission!nebo.vii.com!uunet!in3.uu.net!199.94.215.18!cam-news-hub1.bbnplanet.com!news.bbnplanet.com!howland.erols.net!news.sgi.com!news1.best.com!nntp1.ba.best.com!nntp2.ba.best.com!shellx.best.com!not-for-mail From: Dave Newsgroups: rec.food.recipes Subject: Cranberries and Poultry Followup-To: rec.food.cooking Date: 19 Feb 1997 18:31:02 -0800 Organization: Rutgers University Lines: 48 Approved: jphelps@best.com Message-ID: Reply-To: Dave NNTP-Posting-Host: shellx.best.com Submitted by: mcphailj@pilot.msu.edu Cranberries and Poultry 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 not mess up. I also prefer to have low fat recipes, as 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! 1 chicken or 3-3 1/2 pounds of other poultry 1 can (16 ounces) whole sweetened cranberries 1/4 cup (1 medium) chopped yellow onion 3/4 cup orange juice 1/4 teaspoon ground cinnamon 1/4 teaspoon ginger 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 F., approximately 20 minutes. Meanwhile mix the cranberries, onion, orange juice, cinnamon, and ginger in saucepan and bring to a boil. Pour this over the meat and bake for another 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.) * Turkey, pork or other white meats can be used with minor modifications. From The Frugal Gourmet Cooks American, by Jeff Smith === Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.