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Russian Fall Soup
Cranberry Cherry Brine
Tasty culinary secrets

Makes about 12 cups brine Brine 2 cups boiling water 1/2 cup firmly packed light brown sugar 1/2 cup Kosher salt 1/2 tablespoon dried parsley 1/4 tablespoon dried thyme 1/2 tablespoon dried bay leaf 1/2 teaspoon freshly cracked pepper 4 cups water 3 cups Ocean Spray Cran-Cherry Cranberry Cherry Juice Drink 2 cups red wine Chicken 3-1/2-pound whole chicken, giblets removed, rinsed 1/2 teaspoon dried parsley 1/2 teaspoon dried thyme 1/2 teaspoon dried bay leaf

Add boiling water, brown sugar, salt, herbs and pepper to a large stockpot. Stir until sugar and salt dissolve. Add remaining water, juice and red wine; mix well. Submerge chicken in brine; use a pan cover to hold chicken under brine if necessary. Cover and refrigerate for 4-6 hours. Remove chicken from brine and drain well; pat dry. Discard brine. Preheat oven to 400 degrees. Spray a 13-by-9-inch baking pan with cooking spray. Sprinkle top of chicken with 1 teaspoon dried herbs and place in greased pan. Bake chicken for 45-50 minutes or until juices run clear. Serve; refrigerate leftovers. All materials courtesy of JL Janik & Co. and Ocean Spray. For more information about cranberry’s exceptional health benefits, visit www.cranberry and share your cranberry secrets at one or more of the following online platforms: or or or @OceanSprayInc on Twitter.