- 5 pounds bone-in chicken parts
- 1/2 cup orange marmalade
- 2 cups orange juice, or as needed
- 3/4 cup dried cranberries
- Place chicken into a Dutch oven or large saucepan. Stir together the orange marmalade and orange juice; pour over chicken. Sprinkle in the cranberries.
- Bring to a boil over medium heat, and cook for 30 to 40 minutes, or until chicken is no longer pink, and the juices run clear. Check occasionally, and add more orange juice if necessary.