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CRANBERRY CHICKEN

3 lb. broiler or fryer chicken, cut up

1/2 cup flour seasoned with salt and pepper

1/4 cup corn oil

1 medium onion, chopped

1/2 cup orange juice

1/4 cup lemon juice

2 cups whole cranberry sauce

Rinse chicken and pat dry. Shake pieces in a bag with seasoned flour. Heat oil in skillet over medium-high heat. Saute, turning once to brown. Combine remaining ingredients and pour over chicken. Reduce heat to medium. Cover and cook 40 to 45 minutes or until chicken is tender. Serves 4 or 5. CRANBERRY-RAISIN PIE

1 cup raisins

3 cups fresh cranberries

1 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

3/4 cup water

1 1/4 teaspoon vanilla

Pastry for two-crust, 9-inch pie

Grind or chop raisins and cranberries. Put filling ingredients, except vanilla, into a saucepan. Cook over low heat about 8 to 10 minutes, until cranberries pop (overcooked berries are bitter). Add vanilla and let cool while making pastry. Pour filling into pastry-lined pie plate, cover with top crust. Make slits or air vents in top crust. Bake in pre-heated 425-degree F. oven for 30 minutes or until browned. CRAN-BLUEBERRY AND PINEAPPLE SAUCE

3 cups fresh or frozen cranberries

1 cup diced pineapple

2 cups sugar

2 cups fresh or frozen blueberries

1/8 teaspoon cinnamon

In large saucepan combine cranberries, pineapple, sugar, and two cups of water. Cook over medium-high heat until cranberries pop. Add blueberries and cinnamon, reduce heat to low, and cook for 5 minutes. Pack into hot, sterilized jars and seal. Makes 2 pints. CRANBERRY NUT BUTTER HORNS

1/2 lb. butter

2 cups flour

1 egg yolk

3/4 cup sour cream

1 cup sliced fresh cranberries

1 cup sugar

1/2 cup chopped nuts

1/2 teaspoon cinnamon

1 teaspoon grated orange rind

Cut butter into flour, using pastry blender or two knives. Add egg yolk and sour cream. Mix. Shape into three balls. Sprinkle with flour, wrap in waxed paper. Chill for three or four hours. Roll each ball into a circle 1/8 inch thick. Cover with filling, cut into 12 wedge-shaped pieces, and roll up. Bake at 375 degrees F. for 20-25 minutes on ungreased cookie sheet. Makes three dozen.