|Frying chickens||3 Pound, cut into serving size pieces|
|Whole cranberry sauce||1 Can (10 oz)|
|Lemon juice||1 Tablespoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
In large glass measuring cup, combine cranberry sauce, sugar, lemon juice, butter and spices.
Cook on roast (7) for 2 to 3 minutes or until butter melts.
Season chicken pieces with salt and pepper.
Arrange in baking dish, skin side down, with meatiest pieces toward the outside.
Cover with wax paper; cook on high (9) for 10 minutes.
Turn pieces over, spoon prepared sauce over chicken.
Cook, uncovered, on high (9) for 10 to 12 minutes until chicken is fork tender.
Let stand for 5 minutes before serving.