Cranberry Chicken Makeover

I decided that I needed to dig into The Kitchen Revival recipe vault and do a little makeover on my Cranberry Chicken. My recipe for Cranberry Chicken was  my very first post. Speaking of that can you believe that The Kitchen Revival is 1 year old (turned 1 on 10/6/15). So since I forgot to celebrate this milestone on October 6th, we will celebrate today!


Plus since Thanksgiving is this week, it’s another great opportunity to share this makeover recipe with you. By the way, I have 2 Thanksgiving recipes that I will be sharing on the blog this week!

Don’t get me wrong, my original recipe for Cranberry Chicken was very delicious, but there is always room for improvement when it comes to creating recipes! So how did I transform my fabulous Cranberry Chicken recipe? I transformed it into Cran Raspberry Chicken!

We had leftover Cran Raspberry Sauce, so we used the leftovers on Turkey sandwiches and my husband was just going crazy over it! So I would say that this Cran Raspberry sauce would make an excellent addition to your Thanksgiving Menu Lineup.

Cran Raspberry Chicken

If you want to see my original recipe for Cranberry Chicken click here

Serves 4 Servings

Cran Raspberry Chicken

5 minPrep Time

30 minCook Time

35 minTotal Time

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  • 4 Boneless Skinless Chicken Breasts
  • 1 Cup Water
  • 3/4 Cup Granulated Sugar
  • 3 Cups Fresh Cranberries
  • 1 Cup Fresh Raspberries
  • 1/2 Cup Pure Maple Syrup
  • 1/2 tsp. Ginger
  • 1 tsp. Cinnamon
  • 1 Shallot, finely chopped
  • 2 tbsp. Olive Oil


In a medium saucepan, place 2 tbsp. olive oil. Saute the shallot for 3 min. Then add in the water and sugar. Bring to a boil and stir until all the sugar is dissolved.

Add in the cranberries, raspberries, ginger, and cinnamon. Simmer for 5 min. until most of the cranberries have popped.

Stir in the maple syrup. Let it cool before serving.

Serve the Cran Raspberry Sauce over the cooked chicken breast.

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