I found this sauce at trader joe's a while ago and thought I could use it somehow. It had the same consistency as other preserves I've used for drumsticks so I figured it would work. It has a tartness from the cranberry yet a sweetness from the orange. Delicious!
This is the "before shot" of the drumsticks after they were marinated overnight, right before they were going into the oven.
And this is the "after shot" of the drumsticks after about 45 min in the oven. Don't they look golden and delicious? I served this with roasted artichokes (post coming soon) and baked beans (because adam loves 'em :)
Orange Cranberry Drumsticks
10-16 drumsticks, skin on
1/2 cup shallots, finely chopped
1/4 cup ginger, finely chopped
2 teaspoons sesame oil
1/4 cup chicken broth
1/2 cup red wine vinegar
2/3 cup soy sauce
1 cup sauce/preserves (any flavor would work)
1 Saute the shallots and ginger over medium heat in the sesame oil and chicken broth until softened.
2 Stir in vinegar and bring to a boil. Reduce by half.
3 Add soy sauce and preserves and simmer uncovered on low for about 8 minutes. Remove from heat and let cool.
4 Place drumsticks into a large ziplock bag and pour cooled marinade all over the chicken. Seal and refrigerate for at least 8 hours or over night. Turn bag over once.
5 Preheat oven to 400. Line a baking pan (I used a disposable aluminum pan) with the chicken in a single layer and pour marinade over entire pan.
6 Roast chicken for about 40-45 minutes. Be sure to watch it and make sure it doesn't overcook. You can test this by cutting unto the deepest part of the meat and checking its rawness. Roast, turning once, until deep brown and glazed.