1/3 c. flour
1 tsp. salt
1/8 tsp. pepper
2 1/2 to 3 lb. frying chicken, cut up
3 tbsp. butter
1 1/2 c. fresh or frozen whole cranberries
1 c. packed brown sugar
3/4 c. water
1 tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. cloves
1/4 tsp. allspice
2 tbsp. white vinegar

Combine 1/3 cup flour, salt and pepper. Coat chicken with flour mixture. In skillet, melt butter over medium heat. Add chicken, turning once until golden, 25 to 35 minutes. Remove chicken from skillet; set aside. Add cranberries, brown sugar and water to drippings in pan. Cook over medium heat until mixture comes to a boil, 2 to 3 minutes.

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

A very different chicken recipe. A sweet/tart taste. The smell of this chicken cooking is heavenly!