Cranberries And Poultry

INGREDIENTS

INSTRUCTIONS

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@pilot.msu.edu on Feb
23, 97.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 455
Calories From Fat: 61
Total Fat: 6.6g
Cholesterol: 0mg
Sodium: 2587.4mg
Potassium: 1504.5mg
Carbohydrates: 78.1g
Fiber: 12.6g
Sugar: 30.1g
Protein: 22.7g