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Herbs give the sauce a savory flavor, a nice complement to the tartness of the berries.

Source: Everyday Food, December 2003
Total Time Prep Servings

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  • LisaBrit
    28 DEC, 2009
    oo, yummy! I want to make this tonight! I have boneless chicken.. how should I adjust the cook time?
    Reply
  • jesscouser
    31 DEC, 2008
    we had artichokes as a starter, this recipe with garlic mashed red potatoes, and chocolate cake for our new year's dinner, it was delicious and easy (i was out of sage, sub'd rosemary)
    Reply
  • sschwedes48
    29 DEC, 2008
    the thin green beans are great roasted - so put a tiny bit of oil on them and roast for about 10 -15 minutes while cooking the chicken.
    Reply
  • tammeb
    29 DEC, 2008
    haricot verts (or other thin green beans)
    Reply
  • imaguire
    29 DEC, 2008
    I would be interested to know what veggies you served with this, ladies
    Reply
  • suzannenorman
    29 DEC, 2008
    I'm going to try making the glaze separately and spooning it over reheated leftover Christmas turkey. A great recipe to use up holiday leftover! Thanks for the great timing...
    Reply
  • mmsrjs
    12 JAN, 2008
    LOVE CRANBERRIES AND SINCE FEBR IS VALENTINES, AND THIS IS A 'RED DISH' I WILL BE MAKING IT FOR SURPRISE DINNER. I CAN JUST TASTE IT NOW!
    Reply
  • etawalker
    14 NOV, 2007
    Delicious! The chicken would be great on its own, without the cranberry sauce... although the sauce is delicious, and definitely worth making. I will be making this again soon!
    Reply

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