Recipe: Spiced Raspberry Baked Chicken

SPICED RASPBERRY BAKED CHICKEN

1 4 lb. fryer, cut up in serving pieces
2 cups fresh or frozen raspberries
2 teaspoons cornstarch
1/2 cup sugar
2 tablespoons white vinegar
1/2 cup water
1/2 cup cranberry juice cocktail, apple juice or cran-raspberry
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg

Place cut up fryer (skin side up) in 9x13-inch baking dish.

Broil 5-10 minutes to brown skin lightly. Bake uncovered at 350 degrees for 30 minutes.

to make the Raspberry Sauce:
While chicken is baking, combine cornstarch and sugar in saucepan. Stir in vinegar, water, juice, and spices. Cook, stirring constantly, until thick and clear. Remove from heat. Fold in raspberries.

Drain liquid from the chicken. Top with hot raspberry sauce

Return to oven and bake an additional 20-30 minutes.

(This sauce is also excellent to glaze ham and to serve on ham slices.)

Serves 4-6
Source: Washington Red Raspberry Commission