1 can jellied cranberry sauce
1/4 cup brown sugar
1/4 cup ketchup
1 tablespoon prepared mustard
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
12 chicken legs (about 2 1/2 pounds)
In a small saucepan, combine all ingredients except chicken legs. Simmer uncovered for 5 minutes.
Spray a baking pan with vegetable spray. Lightly salt chicken legs. Bake chicken legs at 350 degrees for 30 minutes until skin is browned. Baste generously with sauce. Bake another 10 minutes; turn chicken, basting again, and bake another 10 minutes. Turn one more time and baste and bake for 10 minutes until chicken is done.
This recipe makes enough sauce for twice the amount of chicken.
Yield: 6 servings