This is yet again, another recipe I made out of necessity with what I already had in my refrigerator. You never know what new creation is waiting when all you have is fresh ingredients and a few minutes in the morning to throw together that night’s dinner. This recipe can still be enjoyed without including orange juice if Sucraid is not available.
Yield: 4 to 6 servings
1 12-ounce bag fresh cranberries (I usually buy extra bags during the holidays and freeze them for later use, as cranberries are only available seasonally)
Juice of one freshly squeezed orange (S)
1 cup crystalline fructose (or ½ cup honey)
2 pounds of chicken leg quarters, thawed OR 8-10 individually frozen chicken tenders
1 cup water
1 teaspoon dried dill weed
Sea salt and Pepper to taste
1. Place cranberries, water, orange juice and sweetener in medium sauce pan on medium/high heat until boiling.
2. Simmer about 30 minutes or until cranberries are soft and smash down easily.
3. Place in refrigerator for 1 hour.
4. Place chicken in a large Crockpot and rub skin with salt and pepper.
5. Pour cranberry/orange mixture over chicken. Sprinkle with dill.
6. Cook on Low for 6 to 7 hours.
1. Melt 2 tablespoons butter in a large frying pan on medium-high heat.
2. Cook leg quarters or chicken tenders until golden brown and cooked thoroughly. Set aside on a large serving platter and sprinkle with salt and pepper.
3. Add cranberries, water, orange juice and honey to frying pan used for chicken. Bring to boil, stirring often.
4. Reduce heat and simmer for 15 minutes or until cranberries pop and liquid begins to thicken.
5. Pour cranberry mixture over chicken. Sprinkle with dill and serve.