30 ml butter or margarine
125 ml onion, chopped
150 ml ketchup
30 ml vinegar
375 ml can cranberries
125 ml brown sugar
5 ml dry mustard
6 chicken pieces (or pork chops)
In a medium skillet; melt butter. Add onion and saute until translucent. Stir in ketchup, vinegar, cranberries, sugar and mustard. Bring to a boil and simmer, uncovered, for 15 minutes.
Place chicken in a baking dish. Pour cranberry mixture over chicken. Cover and bake in preheated 350 F (180 C) oven for 40 to 45 minutes or until chicken is no longer pink.
Serves 6