Tag Archives: cranberry

Roast Chicken With Creamy Lingonberry Sauce

Six ingredients make this a seriously tasty dish that’s as simple as combine, bake and baste.

If you don’t have lingonberry sauce, cranberry sauce works just as well!

You can mix the ingredients the day before you bake them if you want and this freezes well, just add a little more cream when you reheat it gently in the oven.

If you aren’t keen on chopping up a chicken, drumsticks, wings and thighs will work just as well.

Serves 6.


1.8kg whole chicken, cut into 10 pieces

4 tablespoons lingonberry sauce

2 tablespoons gluten free Worcestershire sauce

4 garlic cloves, crushed

250mls cream

Salt and pepper


Preheat the oven to 180 degrees Centigrade.

In a roasting tin, combine all of the ingredients.

Cover tightly with foil and place in the oven. Bake for 35-40 minutes covered.

Remove the foil, baste with the sauce in the pan and return to the oven.

Bake for a further 30 minutes, basting regularly.

Once cooked and golden, remove from the oven and allow to rest for 10 minutes before serving.

Cranberry Scones


I find scones such a handy thing to have in the cake tin or freezer! Best eaten on the day they are baked I also freeze them that day for quick lunch box treats for later in the week.


450g plain flour

2 tablespoons baking powder

110g butter, cubed to 1cm

75g sugar

100g dried cranberries

300mls milk

1 egg, beaten


Preheat the oven to 210degrees Centigrade.

Line a baking sheet with baking parchment.

In a large bowl, pour the flour and add the cubed butter.

With your fingers, rub the butter in, it will take a while! By the end it should look like breadcrumbs.

Add the sugar and cranberries and mix through.

Add the milk and mix gently to form a dough.

Flour a surface and very lightly form the dough to 3-4cm thickness.

Either use a cutter or cut potions with a knife.

Place on the baking sheet and brush with a little egg.

Bake for 7-10mins, keep an eye on them!

Eat warm or allow to cool on a wire rack.