Photo: Tina Cornett Photo by: Photo: Tina Cornett

Caramelized Chicken with Cranberry Conserve

Grand Prize Winner

Southern Living DECEMBER 1998

  • Yield: 4 servings
  • Cook time: 22 Minutes
  • Prep time: 15 Minutes
  • Chill: 22 Minutes


  • 3 tablespoons frozen orange juice concentrate, thawed
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons dry sherry
  • 1 garlic clove, minced
  • 4 skinned and boned chicken breast halves
  • 3 tablespoons brown sugar
  • 1 tablespoon dark sesame oil
  • 1 small onion, chopped
  • 1/2 cup dried cranberries
  • 1 to 2 tablespoons sesame seeds, toasted (optional)
  • 1 to 2 tablespoons minced green onions (optional)


Combine first 4 ingredients in a heavy-duty zip-top plastic bag; add chicken. Seal and chill at least 1 hour.

Remove chicken from marinade, reserving marinade.

Cook brown sugar and sesame oil in a large nonstick skillet over medium-high heat, stirring constantly, 4 minutes. Add chicken, and cook 3 to 4 minutes on each side. Add reserved marinade, onion, and cranberries; cook, stirring and turning chicken often, 10 minutes or until chicken is done. Remove chicken, and let stand 5 minutes. Slice and serve with cranberry mixture. Sprinkle with sesame seeds and green onions, if desired.


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Caramelized Chicken with Cranberry Conserve Recipe