Cranberry-Ginger Marinated Chicken
  1. Stir cranberry juice, cranberries, ginger, and garlic in a large bowl until blended. Add chicken, cover, and marinate in refrigerator for 1–2 hours.
  2. Remove chicken from marinade; reserve marinade. Add salt and pepper to chicken, to taste.
  3. Melt butter in a medium saucepan. Add shallots and sauté over medium heat until transparent. Add reserved marinade, bring to a boil, uncovered. Decrease heat and simmer for 15 minutes, stirring occasionally, until reduced in half. Add carrots during the last 5 minutes of cooking.
  4. Grill chicken over medium-high heat, 4–5 minutes per side, until juices run clear when pierced with fork or chicken reaches an internal temperature of 165 degrees.
  5. Place three pieces of chicken on each plate; spoon marinade over chicken. Garnish with chives, if desired. Serve with seasonal vegetables.
Recipe Notes

Recipe and photo courtesy of Wisconsin State Cranberry Growers Association.