This cranberry sauce is a crowd-pleaser: my husband and children alike asked for seconds with it! You can try it on all kinds of meat, but today I’m sharing how to use it with chicken. Similar to a BBQ sauce, it’s on the sweeter side, and is a great way to celebrate the flavors of the colder months.

Ingredients

• 3 lbs of boneless, skinless chicken thighs, or 8-10 thighs
• 1 can of whole berry cranberry sauce
• 1/2 cup ketchup
• 1/3 cup brown sugar
• 1 T Apple Cider Vinegar
• 1 T Dijon Mustard
• Salt and pepper, to taste

Instructions

Preheat your oven to 425 degrees and line a 9 by 13 casserole dish with parchment paper. Salt and pepper the chicken thighs and nestle them into the casserole dish. In a measuring cup, mix up the remaining ingredients into a sauce, similar to a BBQ sauce. Spread the sauce over, around, and between the chicken thighs. Bake uncovered for 30 minutes, then check the internal temperature with a meat thermometer. It should read 165. In my oven, 35 minutes is about right. Take the dish out of the oven and let it sit for fifteen minutes to cool, then serve.