Canned cranberry sauce gets a makeover to become a wonderfully sweet-tart glaze that really jazzes up chicken or even pork.
—MARGARET WILSON SUN CITY, CA
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS
1/2 cup maple syrup
1 can (14 ounces) whole-berry cranberry sauce, divided
6 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1. In a small bowl, combine syrup and 3/4 cup cranberry sauce; set aside. Sprinkle chicken with salt.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 165°, basting frequently with syrup mixture.
3. Warm the remaining cranberry sauce; serve with chicken.
GRILL SKILL
If you like to have professional-looking grill marks on your chicken, add a little honey to your marinade or sauce. The sugar in the honey caramelizes when heated on the grill, creating sear marks. You will need about 1 teaspoon to 1 tablespoon, depending on the amount of marinade or sauce. It even works on the stovetop. Simply brush the chicken with honey and saute in a nonstick pan coated with cooking spray to give it a golden-brown color.
LISA M. SPRING VALLEY, NY