Baked Cranberry-Orange Chicken
Makes 60 servings.

• 3 - cans (15-ounces) tomato sauce

• 2-1/4 - cups cranberry-orange sauce

• 3/4 - cup packed brown sugar

• 3/4 - cup vinegar

• 3 - tablespoons Worcestershire sauce

• 3 - teaspoons chili powder

• 3 - teaspoons cilantro (coriander leaves)

• 24 to 30 - pounds meaty chicken pieces

Preheat oven to 375 degrees F.

Sauce

1. In a large saucepan, mix tomato sauce, cranberry-orange sauce, brown sugar, vinegar, Worcestershire sauce, chili powder, and cilantro.  Cover and bring to a boil.  

2. Reduce heat and simmer, uncovered for 20 to 30 minutes, stir occasionally.  You want the sauce to be slightly thickened.

Chicken

1. Divide into thirds and place chicken in three 13x9x2-baking pan.  

2. Bake uncovered for 30 minutes.

3. Brush sauce over chicken; keep some in reserve to brush on during the cooking.  

4. Continue to bake an additional 15 to 20 minutes. 

5. Brush with more sauce on chicken during the last 10 minutes of cooking.  Chill.  You can warm up before guest arrive or serve it cold.