1/3 c. all-purpose flour
1 tsp. salt
1/8 tsp. pepper
2 1/2 - 3 lb. frying chicken, cut in eight pieces
3 tbsp. butter
1 1/2 c. fresh or frozen cranberries
1 c. brown sugar, packed
3/4 c. water
1 tbsp. all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. cloves
1/4 tsp. allspice
2 tbsp. vinegar

In a 9" pie pan, combine flour, 1 teaspoon salt and pepper. Coat the chicken with this flour mixture. In a 12" skillet, melt butter. Cook chicken in butter over medium heat, turning once, until golden brown, 25 to 30 minutes. Remove chicken from skillet; set aside. Add cranberries, brown sugar and water to drippings. Cook over medium heat until mixture comes to a boil, 2 to 3 minutes.

Meanwhile, in a small bowl, stir together remaining ingredients. Slowly stir into cranberry mixture. Continue cooking, stirring constantly, until mixture thickens and comes to a boil, 1 to 2 minutes. Boil 1 minute, and return chicken to skillet; reduce heat to low. Continue cooking, turning occasionally, for 40 to 45 minutes or until chicken is fork tender. Serve with sauce. Yield: 4 to 6 servings.