Roast Chicken with Cranberry Sauce

Roast Chicken with Cranberry Sauce
A chicken sauce to serve over your favorite carb that has the taste of Thanksgiving.
  • ¼ cup dried cranberries
  • ¼ cup powdered dried cranberries (see notes)
  • 1 tsp low sodium chicken bouillon
  • 1⁄8 tsp dried thyme
  • 1⁄8 tsp dried sage
  • 1⁄8 tsp ground black pepper
  • 1 can 5 ounce chicken
  • 1 packet grape jelly
  • ¼ cup water

At home in a quart freezer bag pack the dry ingredients. Put the jelly and chicken with the bag.

FBC method:

Add chicken, jelly and ¼ cup near boiling water to the bag. Mix well, seal tightly, and put in a cozy for 15 minutes.

Serve over instant rice or mashed potatoes made in a second freezer bag.

Serves 1.
To make powdered cranberries, put the dried berries in the freezer. When hard, run through your blender till powdered, then measure. Freezing removes the stickiness.[br]For a larger serving of meat use a 7-ounce pouch of chicken breast.
Recipe by Perry Perkins.

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