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Cranberry/Orange Chicken

 Cranberry/Orange Chicken
Meet the Cook: My husband and I have a small bog. So I "experiment" with cranberry recipes every fall! I came across this one in a cookbook, then just changed around a few things to better suit our tastes. Cranberry/Orange Chicken is a nice New England dinner our entire family (we have two teenagers) enjoys. Sometimes, I'll make cranberry sauce, too, to top off a dessert of gingerbread. -Shar
4-6 ServingsPrep: 25 min. Cook: 1 hour


  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1 broiler/fryer chicken (about 3 pounds), cut up
  • 4 tablespoons butter
  • 2 cups whole fresh or frozen cranberries
  • 1/2 cup chopped onion
  • 2 tablespoons grated orange peel
  • 1-3/4 cups sugar
  • 1-1/4 cups orange juice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • Red food coloring, optional


  • Combine the flour and salt and place in a plastic bag. Shake chicken,
  • a few pieces at a time, in flour mixture. Melt butter in a large
  • skillet; brown chicken on all sides.
  • In a saucepan, combine remaining ingredients except food coloring;
  • bring to a boil. Pour over chicken; cover and simmer for 1 hour or
  • until a thermometer reads 180°. Remove chicken to a warm
  • platter.
  • Bring sauce to a boil and cook, stirring frequently, until thickened.
  • Add a few drops red food coloring if desired. Serve with chicken.
  • Yield: 4-6 servings.

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Cranberry/Orange Chicken (continued)

Nutritional Facts: 1 serving (2 pieces) equals 622 calories, 22 g fat (9 g saturated fat), 108 mg cholesterol, 203 mg sodium, 77 g carbohydrate, 2 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.