Ruby Chicken

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.

• Ready In: 45 mins
• Serves: 6-8

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.