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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From a cookbook called Down Jersey Cooking by Joe Colanero. This has such interesting ingredients and it was shared by Bill Cutts, a 4th generation cranberry grower from Burlington County. This recipe is their family favorite. Ingredients:
4 lbs chicken parts, with skin |
salt |
1 cup butter |
2 tablespoons vegetable oil |
1/2 onion, diced |
1 1/2 cups orange juice |
1 1/4 teaspoons tabasco sauce |
1 1/2 teaspoons cinnamon |
1 1/2 teaspoons powdered ginger |
1/2 cup craisins |
1 1/4 cups sugar |
1 1/4 cups molasses |
1 tablespoon cornstarch |
2 tablespoons cold water |
Directions:
1. Sprinkle chicken with salt.
2. In a large stewing pan, brown chicken pieces, in butter and oil a few at a time. Don't crowd pan.
3. Add onion, orange juice, tabasco, cinnamon and ginger.
4. Cover and simmer 30-35 minutes until chicken is tender. Remove chicken to a platter and keep warm.
5. Add cranberries, sugar and molasses to skillet. Cook uncovered 5 minutes; stirring occasionaly.
6. Blend cornstarch and cold water and add to the skillet stirring rapidly.
7. Cook until sauce thickens, about 1 minute.
8. Pour sauce over chicken and serve.
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