1 (3 - 3 1/2 lb.) chicken, cut up
1 tbsp. vinegar (wine)
1/2 tsp. cinnamon
2/3 tsp. butter
1 1/2 c. fresh cranberries
1 c. brown sugar
1/2 c. flour
1 tsp. salt
Dash pepper
1/4 tsp. cloves
1/4 tsp. allspice
3/4 c. water

Combine flour, salt and pepper. Roll chicken in flour. Slowly brown chicken in butter about 30 minutes. Remove chicken from pan. Add cranberries, brown sugar, water to drippings in pan. Cook 5 minutes or until cranberry skins pop. Mix vinegar with 1 tablespoon flour and seasonings. Add to cranberry mixture. Cook, stirring constantly until mixture thickens. Put chicken into cranberry sauce and simmer 30 minutes, turning occasionally. Better simmered at least 45 minutes.