I have enjoyed this recipe twice at my friend Georgia’s house. She makes it with chicken thighs, I made this recipe with chicken breasts. I have had several variations of this recipe, one being made with apricot preserves instead of cranberry sauce. I have also had this with orange marmalade instead of cranberry sauce. Both of the Jelly versions were sweet. The cranberry has a tang and is less sweet. That’s what I prefer.
The cast of characters
Cranberry Sauce Mixture
1 can of cranberry sauce, whole berry or jellied cranberry works, I used whole berry
1 envelope of Lipton’s Onion Soup Mix
1 8 ounce bottle of French or Russian dressing, Deluxe French is what I used and prefer
2 pounds of chicken thighs or breasts
Right before I covered the chicken and placed it in the oven.
In a large bowl, whisk cranberry sauce, onion soup mix and dressing together. Place chicken in a 9 x 9 pan. You might want to use a 13 x 9 pan if you use chicken thighs. Pour the cranberry mixture over the chicken and cover tightly with foil. Place in refrigerator for 24 hours.
Out of the oven.
Bake covered at 250 degrees for 2 hours or until sauce is hot and bubbly. Using 3 large chicken breasts, I baked mine for 2 hours 45 minutes. If I had pounded them flat, or flatter, they would have cooked faster. I served my chicken with brown rice and veggies. I will make mashed potatoes the next time. The sauce is delicious, not too sweet and has a great tang. The sauce is excellent on the chicken and mashed potatoes. I poured some over my rice. This is a delicious family recipe and perfect if you are entertaining company. Enjoy!
I had planned on baking cranberry and white chocolate chip cookies for Christmas. This recipe was inspired by my friend Nick, who was telling me about an orange cranberry cocktail. I thought orange (!)…what a great edition to my upcoming cookies. I thought of using white chocolate chips because my silly friend Lisa does not like chocolate chips. Lisa and Nick, thank you for being my inspiration on these delicious cookies. I must say, these cookies remind me of a certain bliss bar sold at a popular coffee place.
2 1/4 cups all purpose flour
1 teaspoon salt
1 1/4 teaspoon baking soda
1 cup vegetable shortening, I used the white Crisco
3/4 cups granulated sugar
3/4 cups light brown sugar
2 eggs, room temperature
1 teaspoon vanilla
1 1/2 teaspoons grated orange zest
1 1/2 cups dried cranberries, I used Craisins
1 bag of white chocolate chips
Preheat oven to 350 degrees.
In a separate bowl, combine and whisk dry ingredients. Set aside.
Blend together vegetable shortening and sugars. Add eggs one at a time. Mix in vanilla. Add dry ingredients and mix to combine. Lastly, add orange zest, Craisens and white chocolate chips. Drop by tablespoons and bake 8-10 minutes. Cool cookies completely and store in an airtight container. Enjoy!
Tired of leftovers? I promise you will want leftovers so you can enjoy this salad. Perfect on a croissant, bread or for you watching your carbs, on lettuce. Chicken can be used in place of turkey and it’s equally delicious.
3 cups leftover turkey, chopped or shredded
1 cup of dry cranberries (Craisens)
4 scallions, green and white parts, snipped into pieces
3 celery stalks, chopped
1 teaspoon fresh chives
1 cup of walnuts chopped, optional
1 lemon, juiced
1/2 cup sour cream
1/2 cup mayonnaise
1 Tablespoon brown sugar
2 Tablespoons of fresh parsley, chopped
1 teaspoon dry dill, I used Pampered Chef Dill Mix Seasoning (regular dry dill works fine)
1 teaspoon dry oregano or Italian seasoning
Salt and pepper to taste
Combine the ingredients in a bowl. Stir to mix. In a separate bowl, add the ingredients for the dressing. Add dressing to the salad ingredients and stir to combine. Serve on a croissant, your favorite bread or bib lettuce. This turkey salad is even better the next day. Enjoy!
Adapted from Ree Drummond
I love cranberry sauce. My sons love this spicy version that I have been making for years. Trust me, it is delicious on a turkey sandwich or panini.
1 can of canned jellied cranberry sauce
1/2 cup of cranberry juice
2 envelopes of gelatin, I used Knox*
1/2 cup of red jalapeño pepper jelly (it is sold in my grocery store and Walmart, I picked up some at the produce stand)
1/4 cup dried cranberries
1/4 cup finely chopped onion
2 garlic cloves, minced
In a separate bowl, place cranberry juice and sprinkle gelatin packets over the top of if juice. Let it set until the juice absorbs the the gelatin. Put all ingredients including the juice with the gelatin into a saucepan. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes or until thickened. Stir occasionally. Refrigerate. Upon refrigeration, the sauce will thicken. This cranberry sauce is mildly hot. Just a touch of heat. If you like things really spicy, add a red jalapeño pepper or Serrano chili pepper, finely diced to the saucepan before cooking. This recipe makes about 2 cups. I highly suggest doubling this recipe.
This would also make an outstanding appetizer if you made this, put over a block of cream cheese and served with crackers.
*If you prefer your cranberry sauce to be semi-solid and a touch liquidy, only use one gelatin packet. If you use 2, like I do, it will be solid cranberry sauce.