- Most Helpful
- Highest Rating
In response to the previous review, I make a variation of this recipe with a can of whole bean cranberry sauce instead of the juice. One can is enough to make the recipe three times. Instead of dumping the ingredients into a baking dish, I freeze everything but the chicken in a quart ziploc. I brown the chicken on the stovetop and then add the ingredients from the bag with a little chicken broth and let it simmer for at least 30 minutes. The meat gets really tender that way. I have also used pork chops, which I think are even better.
I'm giving this only 3 stars. I found to bland-not enough cranberry taste I think. My family liked it though. I may try it again using jellied sauce and concentrated frozen juice thawed and undiluted.