Chicken with Cranberry & Ginger Orange Sauce

Chicken with Cranberry & Ginger Orange Sauce

This is one of those quick and easy dishes that look like you’ve been fussing forever. Everyone will love the sweet and tangy sauce.

Prep time: 20 minutes
Cooking time: 40 minutes
Serves 4



onion, coarsely chopped
tsp olive oil
oz fresh or frozen whole cranberries
cup orange and ginger preserves (no sugar added) or your favourite preserves
Tbsp Worcestershire Sauce
chicken breasts, boneless and skinless


Step 1

In a medium sized pot, combine all the ingredients for the sauce over medium heat. Stir occasionally for about 15 minutes or until the cranberries are mushy and have given off most of their juices. Don’t overdo this step, just cook until it’s the consistency of a thick sauce. If it’s too tangy for you add some brown sugar (Splenda has a version for dieters).

Step 2

In the meantime preheat the oven to 350°F/180°C.

Step 3

Place the chicken breasts in an oven proof dish and top with the sauce. Lift the chicken so some of the sauce is under it as well. Bake uncovered for about 40 minutes. The chicken should be no longer pink in the center. The exact time will depend on the thickness of the chicken.

Step 4

Serve with rice, quinoa or wheat berry dishes to cut down on “bad carbs” like potatoes. Mashed sweet potatoes would also be an excellent side. Their sweetness would balance the tang nicely.

Rate Recipe

My rating for Chicken with Cranberry & Ginger Orange Sauce