1 (2 1/2 - 3 lb.) chicken, cut up
1 tsp. salt
Dash pepper
1 1/2 tbsp. butter
1/4 c. canned jellied cranberry sauce
1 c. water
1 tbsp. wine vinegar
3 whole cloves
1 stick cinnamon
1 tbsp. seedless raisins
2 tbsp. water
1 tbsp. cornstarch

Season chicken with salt and pepper. In hot butter in 9" or 10" skillet, saute chicken, few pieces at a time, until golden brown on both sides. Mix cranberry sauce, 1 cup water, vinegar, cloves, cinnamon and raisins; pour over chicken, turning occasionally. Simmer gently, covered, over low heat, about 40 minutes or until chicken is fork tender. Remove chicken to heated platter. Make a paste of cornstarch and 2 tablespoons water; stir into mixture in skillet. Simmer gently, stirring until thickened. Serve over chicken. Makes 4 servings.