I made some homemade cranberry jelly about a week ago, and have been brainstorming non-Thanksgiving ways for using it.  So far, this is what I have been able to come up with – a soy, cranberry, and garlic sauce on roast chicken that has been roasted on a bed of garlic seasoned potatoes, mushrooms, and carrots.  Tasty.

Ingredients:

• 4-6 servings of Chicken
• 2 tbsp Flour
• 3 pressed cloves of Garlic + 2 pressed cloves of Garlic
• 1/3 cup Soy Sauce
• 1/4 cup Cranberry Jelly
• 2 tbsp Sherry + 4 tbsp Sherry
• 1 lb baby Potatoes
• 8 oz Mushrooms
• 3 sliced Carrots
• 1 tbsp Butter
• 1 tbsp Olive Oil
• Salt for seasoning

Directions:

1. Preheat the oven to 350 F (~177 C).
2. Grease a 9×13 baking pan.
3. Toss the potatoes, mushrooms, and carrots in the butter, olive oil, 3 cloves of pressed garlic, and season with salt.
4. Arrange the vegetables around the bottom of the baking pan.
5. Pour 4 tbsp of sherry into the bottom of the pan with the veggies.
6. Whisk together the cranberry jelly, soy sauce, 2 tbsp sherry, and 2 remaining cloves of garlic.
7. Dust the chicken in the flour (use corn stretch for gluten free alternative).
8. Place the chicken in the pan on top of the veggies.
9. Gently pour the cranberry soy sauce over the chicken.
10. Bake for about an hour.