It was surprisingly good. The cranberry sauce added a nice fruity and sweet flavor to the soy chickens and would be just as good with some tofu and even thinly sliced tempeh. The addition of some heat was just what the sauce needed to stand out. It would also make a great sauce for a holiday dish!
Spicy Cranberry Sauce
2 tablespoons of cranberry sauce
1 tablespoon of onions (chopped)
1/2 tablespoon of water
2 teaspoon of oil
2 teaspoon of red wine vinegar
2 teaspoon of hot sauce
1 teaspoon of salt
In a sauce pan, bring the oil to low temperature and add the onions. Once the onion is soft but not browning, add the water, cranberry sauce, vinegar, and hot sauce and stir well. The cranberry sauce, as it heats,will loosen up. Allow to cook for 3-5 minutes and add the salt and stir. Allow to cook for another 5 minute but do not let simmer. Stir frequently.