2 chickens, cut into 8-10 pieces
flour seasoned with salt and pepper for dredging
1/4 cup oil
1 cup chicken broth
1 cup whole-berry cranberry sauce
1 cup fresh grated horseradish
9 peppercorns
6 whole cloves
1 stick cinnamon

Preheat oven to 350°. Dredge chicken in seasoned flour. Sauté chicken briefly in well-heated oil land place in heavy casserole. Combine broth, cranberry sauce, horseradish, peppercorns, cloves and cinnamon in a saucepan and heat. Pour sauce over chicken; cover tightly and cook in 350° oven for 1 hour 15 minutes.

Serve with rice. 

Variations: You may use prepared horse-radish.

Note: This recipe works very well with brisket as well as tastes very different. For brisket, double the sauce and you may brown brisket, without dredging, in a 475° oven. Let it cook at 350° for 2 hrs.. then take it out; slice meat, add some more water and cook 30 minutes more or until tender. .