Spicy Cranberry Glaze

This recipe is derived from a recipe for Bold & Spicy Chicken Wings in issue no. 80 in the Cuisine at Home magazine. I changed the recipe for the glaze slightly, according to our tastes. We haven't actually used it on wings, but it sure is delicious on chicken! And it's so, so easy.

Ingredients:

• 1/2 cup frozen cranberry juice concentrate
• 1/4 cup prepared yellow mustard
• 3 tablespoons brown sugar
• 1 teaspoon hot sauce
• 2 teaspoons Worcestershire sauce

Whisk all ingredients together in a small saucepan. Bring to a boil over high heat, then reduce heat to medium and simmer until mixture becomes syrupy, about 5-8 minutes.

Helpful tip: when you can draw a line through the glaze on the back of a spoon and it doesn't run, it's ready!

The glaze is best applied after the chicken is partially cooked, so that the glaze doesn't burn. Here, my lovely assistant, Scott, grilled the chicken on one side, flipped it over, then applied the first coat. After the second side cooked for a few minutes, he turned the chicken back over and put the glaze on the opposite side. Enjoy!

We have actually found that we prefer the glaze on cuts of chicken with skin. It seems to adhere better to the skin and results in better flavor.