Reviewed on Nov. 11, 2012 by JBajackson
This is an excellent recipe to make use of leftovers. I used leftover whole cranberry sauce, and used boneless, skinless thighs. It went together in a snap and smelled fantastic while cooking. I served it with leftover cornbread stuffing and it was a hit! The sauce would be perfect on meatballs or pork cutlets. Not too sweet and for me, just the right amount of tang. Very versatile and I served it with the Cheesy Creamed Corn side dish.