25+ Delicious Sunday Cranberry Recipes for Your Weekend Table

Sundays are meant for relaxation, indulgence, and the warm comfort of a good meal.

Whether you’re gathering with family, hosting friends, or simply treating yourself, choosing the right recipes can make all the difference.

Cranberries, known for their vibrant flavor and versatility, are the perfect addition to your Sunday menu.

They can add a touch of sweetness, a hint of tartness, or a delightful burst of color to any dish.

From breakfast options like cranberry muffins and oatmeal to hearty main courses like cranberry glazed chicken and unique salads, there’s no shortage of ways to infuse your Sunday with this nutrient-packed berry.

Get ready to enjoy 25+ cranberry recipes that will turn your Sunday into a feast worth savoring.

25+ Delicious Sunday Cranberry Recipes for Your Weekend Table

With these 25+ Sunday cranberry recipes, your weekend is set to be filled with delicious, flavorful dishes that bring joy to every bite.

Whether you’re starting your day with cranberry-orange muffins, enjoying a refreshing cranberry salad for lunch, or savoring a warm cranberry pecan bread, there’s a recipe here to please everyone at your table.

The versatility of cranberries, from sweet to savory, makes them an indispensable ingredient for meals that feel special.

Don’t hesitate to experiment and discover your favorites—these recipes will make your Sundays unforgettable.

Cranberry Orange Muffins

These cranberry orange muffins are a delightful Sunday treat, perfect for a cozy breakfast or brunch. The zesty orange zest and tangy cranberries come together with a touch of sweetness to create a balanced and satisfying bite. Perfectly soft and moist, these muffins are ideal for pairing with your morning coffee or a cup of tea.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1 1/2 cups fresh or frozen cranberries, coarsely chopped
• Optional: Turbinado sugar for sprinkling

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large mixing bowl, combine the flour, granulated sugar, brown sugar, salt, baking powder, and baking soda.
3. In another bowl, whisk together the melted butter, buttermilk, eggs, vanilla extract, and orange zest until well combined.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
5. Fold in the cranberries until evenly distributed.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle a little turbinado sugar on top for a touch of crunch.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

A burst of citrusy flavor combined with the sweet-tart cranberries makes these muffins a standout. Whether you enjoy them fresh from the oven or a few hours later, they offer a comforting taste of Sunday mornings.

Cranberry Pecan Salad with Maple Vinaigrette

This cranberry pecan salad is a perfect blend of flavors and textures for a refreshing Sunday lunch or a light side dish. The tartness of the cranberries, the crunch of the pecans, and the crispness of the greens are all enhanced by a homemade maple vinaigrette, making it a simple yet elegant dish.

Ingredients

• 4 cups mixed greens (spinach, arugula, and baby kale)
• 1/2 cup fresh or dried cranberries
• 1/3 cup toasted pecans, roughly chopped
• 1/4 cup crumbled goat cheese or feta cheese
• 1 small apple, thinly sliced
• Optional: Thinly sliced red onion for extra bite

Maple Vinaigrette:

• 3 tablespoons pure maple syrup
• 2 tablespoons apple cider vinegar
• 1/3 cup extra-virgin olive oil
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine the mixed greens, cranberries, pecans, goat cheese, and apple slices. Toss gently to combine.
2. In a small bowl or jar, whisk together the maple syrup, apple cider vinegar, olive oil, salt, and pepper until well emulsified.
3. Drizzle the vinaigrette over the salad and toss to coat evenly.
4. Serve immediately or refrigerate for up to an hour before serving.

The combination of sweet, tangy, and nutty flavors in this salad creates a harmonious dish that is perfect for Sunday gatherings. The maple vinaigrette elevates the freshness of the ingredients, making each bite burst with vibrant flavors.

Cranberry Sauce with Orange and Ginger

This homemade cranberry sauce, with a hint of orange and ginger, adds a touch of brightness to any Sunday meal. It’s a versatile side dish that pairs well with turkey, pork, or even as a spread for toast. This easy recipe transforms fresh cranberries into a vibrant, flavorful condiment that’s far superior to anything store-bought.

Ingredients

• 12 oz (340 g) fresh cranberries, rinsed and drained
• 1 cup orange juice (freshly squeezed if possible)
• 1/2 cup granulated sugar
• 1/4 teaspoon ground ginger
• Zest of 1 orange
• 1/2 teaspoon vanilla extract (optional)

Instructions

1. In a medium saucepan, combine the cranberries, orange juice, sugar, and ground ginger. Stir over medium heat until the sugar dissolves.
2. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the cranberries burst and the sauce thickens.
3. Add the orange zest and vanilla extract (if using), and stir to combine.
4. Remove from heat and let cool to room temperature. The sauce will thicken more as it cools.
5. Transfer to a serving dish and chill for at least an hour before serving.

The bright and tangy flavors of this cranberry sauce, enhanced by orange zest and a subtle hint of ginger, make it a standout addition to your Sunday feast. It can be prepared ahead of time, giving you more time to relax and enjoy the day.

Cranberry Almond Scones

These cranberry almond scones are a delightful Sunday morning treat that pairs perfectly with a warm cup of coffee or tea. The scones are soft and flaky, with a hint of sweetness and a satisfying crunch from the almonds. The cranberries add a burst of tangy flavor that complements the buttery, tender texture.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup fresh or frozen cranberries, coarsely chopped
• 1/2 cup sliced almonds
• 3/4 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.
4. Stir in the chopped cranberries and sliced almonds.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix.
7. Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick round and cut it into 8 wedges.
8. Place the scones on the prepared baking sheet and brush with a little cream. Bake for 15-18 minutes or until golden brown.
9. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.

The balance of sweet cranberries, crunchy almonds, and rich buttery scone dough makes these a perfect addition to your Sunday brunch table. Enjoy them fresh from the oven or at room temperature with a drizzle of honey or a dollop of clotted cream.

Cranberry Brie Bites

These cranberry brie bites are an elegant and easy-to-make appetizer that’s perfect for Sunday gatherings or a cozy snack. The combination of warm, melty brie, the sweetness of cranberry sauce, and a touch of fresh thyme create a flavor explosion in every bite.

Ingredients

• 1 sheet of puff pastry, thawed
• 1/2 cup cranberry sauce (homemade or store-bought)
• 1 cup brie cheese, cut into small cubes
• 1/4 cup chopped fresh thyme
• 1 egg, beaten (for egg wash)
• Optional: Honey for drizzling

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a floured surface and cut it into 9 equal squares.
3. Place a square of puff pastry on the baking sheet and top each with a small cube of brie and a spoonful of cranberry sauce.
4. Fold the corners of the pastry over the filling to create a little packet and brush the edges with the beaten egg.
5. Brush the tops of the pastry with egg wash for a golden, glossy finish.
6. Bake for 15-20 minutes or until the pastry is golden brown and puffed.
7. Remove from the oven and sprinkle with chopped thyme. Drizzle with honey if desired before serving.

These cranberry brie bites are the perfect blend of sweet, tangy, and savory, making them an irresistible addition to your Sunday appetizer spread. Their buttery, flaky pastry and rich filling are sure to impress guests or simply elevate your snack time.

Cranberry Chicken Salad

This cranberry chicken salad is a light, refreshing dish that’s perfect for a Sunday lunch or as a filling for sandwiches and wraps. With a mix of tender chicken, sweet cranberries, crunchy celery, and a hint of creamy dressing, this salad is both satisfying and flavorful.

Ingredients

• 2 cups cooked chicken breast, shredded or diced
• 1/2 cup fresh or dried cranberries
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1/3 cup mayonnaise
• 2 tablespoons Greek yogurt or sour cream
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. In a large bowl, combine the shredded chicken, cranberries, celery, and red onion.
2. In a separate bowl, whisk together the mayonnaise, Greek yogurt, honey, and Dijon mustard until smooth.
3. Pour the dressing over the chicken mixture and stir to combine. Season with salt and black pepper to taste.
4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
5. Serve on a bed of greens, in a sandwich, or as a wrap. Garnish with fresh parsley if desired.

The combination of sweet cranberries, tender chicken, and a creamy, tangy dressing makes this salad a standout dish that’s both nourishing and delicious. It’s an easy recipe to prepare ahead of time, perfect for a relaxing Sunday lunch or as a refreshing addition to any meal.

Cranberry Lemon Bars

These cranberry lemon bars are a perfect treat for a Sunday dessert. The tangy lemon filling paired with the sweet, slightly tart cranberries on a buttery shortbread crust is a match made in heaven. They’re vibrant, zesty, and have just the right amount of sweetness for a satisfying dessert that pairs beautifully with a cup of tea or coffee.

Ingredients

For the crust:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt

For the filling:

• 1 cup granulated sugar
• 1/4 cup fresh lemon juice
• 3 large eggs
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup fresh cranberries, coarsely chopped

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
2. For the crust, beat the softened butter and sugar in a bowl until creamy. Add the flour and salt, mixing until the dough comes together.
3. Press the dough evenly into the bottom of the prepared pan. Bake for 15-18 minutes or until lightly golden. Remove from the oven and set aside.
4. For the filling, whisk the sugar, lemon juice, eggs, flour, and baking powder in a bowl until smooth. Fold in the chopped cranberries.
5. Pour the filling over the baked crust and return to the oven. Bake for an additional 20-25 minutes or until the center is set and lightly golden.
6. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Once cooled, cut into squares and dust with powdered sugar before serving.

These cranberry lemon bars offer a delightful balance of tangy and sweet flavors with a buttery, crumbly base. The cranberries add a delightful pop of tartness that pairs perfectly with the zesty lemon filling, making them an irresistible Sunday dessert.

Cranberry Chickpea Stew

This hearty cranberry chickpea stew is perfect for a cozy Sunday dinner. The unique combination of sweet cranberries, hearty chickpeas, and warm spices creates a comforting dish that is both nutritious and satisfying. Serve it with warm crusty bread or over steamed rice for a fulfilling meal.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup fresh or frozen cranberries
• 1 can (14 oz) diced tomatoes
• 1/2 cup vegetable broth
• 1 cup baby spinach or kale
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
2. Stir in the minced garlic, cumin, paprika, cinnamon, and turmeric. Cook for 1 minute until fragrant.
3. Add the chickpeas, cranberries, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
4. Stir in the baby spinach or kale and cook for an additional 5 minutes until wilted. Season with salt and black pepper to taste.
5. Serve the stew hot, garnished with fresh cilantro if desired.

The blend of sweet cranberries and savory spices creates a warm and comforting stew that’s perfect for a Sunday evening. This dish is a wonderful way to enjoy a nourishing, plant-based meal that is rich in flavors and textures.

Cranberry Oatmeal Cookies

These cranberry oatmeal cookies are a classic Sunday treat that’s both comforting and full of flavor. The combination of chewy oats, sweet dried cranberries, and a touch of cinnamon makes these cookies perfect for a cozy snack or as an addition to your afternoon tea.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups old-fashioned rolled oats
• 1 cup dried cranberries
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, beat the softened butter with the brown sugar and granulated sugar until creamy and smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, combine the flour, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the rolled oats, cranberries, and nuts if using.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the edges are golden and the centers are set.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cranberry oatmeal cookies are the perfect blend of sweet, chewy, and crunchy textures. They make for an excellent Sunday afternoon treat and are ideal for sharing with family or savoring with a warm cup of tea.

Cranberry Orange Muffins

These cranberry orange muffins are a perfect choice for a Sunday breakfast or brunch. Their light and fluffy texture, combined with the tangy orange zest and the burst of tart cranberries, make them irresistible. Whether you enjoy them with a pat of butter or as they are, these muffins will brighten up your morning.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 1 cup whole milk or buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1 1/2 cups fresh or frozen cranberries, roughly chopped
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
3. In a separate bowl, mix the melted butter, milk, eggs, vanilla extract, and orange zest until well combined.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be lumpy.
5. Fold in the cranberries and nuts (if using).
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These cranberry orange muffins are perfect for a Sunday brunch, with the combination of juicy cranberries and bright citrus flavor creating a delightful start to your day. Serve them with a hot drink for an extra touch of comfort.

Cranberry Pecan Bread

This cranberry pecan bread is a wonderful Sunday treat that is perfect for sharing with family or friends. It’s moist and flavorful, with the perfect balance of sweet and nutty. The cranberries provide a pop of tartness that pairs beautifully with the buttery richness of the bread.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen cranberries, coarsely chopped
• 1/2 cup chopped pecans

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
3. In a separate bowl, beat the butter and eggs until creamy. Add the buttermilk and vanilla extract and mix until well combined.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in the cranberries and chopped pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The blend of sweet cranberries and crunchy pecans in this bread makes it an irresistible addition to your Sunday table. Perfect for breakfast, a snack, or a light dessert, this bread will be enjoyed by everyone.

Cranberry Walnut Salad

This cranberry walnut salad is a fresh and vibrant addition to your Sunday meal, perfect as a side dish or a light main course. The sweetness of the cranberries, the crunch of the walnuts, and the creamy dressing come together to create a refreshing and satisfying salad.

Ingredients

• 4 cups mixed greens (e.g., spinach, arugula, and romaine)
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts, toasted
• 1/2 cup crumbled feta cheese
• 1 apple, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup balsamic vinaigrette or homemade dressing

Instructions

1. In a large bowl, combine the mixed greens, dried cranberries, toasted walnuts, crumbled feta, apple slices, and red onion.
2. Drizzle with balsamic vinaigrette and gently toss to coat the salad evenly.
3. Serve immediately, garnished with additional walnuts or cranberries if desired.

This cranberry walnut salad is both light and flavorful, with the perfect balance of sweet, savory, and tangy notes. It’s an ideal side dish for a Sunday brunch or as part of a larger spread. The mix of textures, from the crunch of the walnuts to the juicy apple slices, ensures every bite is full of flavor.

Cranberry Almond Biscotti

Cranberry almond biscotti is a delightful treat perfect for a Sunday afternoon snack or with your morning coffee. These twice-baked Italian cookies have a satisfying crunch and are complemented by the sweet-tart flavor of cranberries and the nutty taste of almonds. They are simple to make and perfect for gifting or sharing with friends and family.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup dried cranberries
• 1/2 cup chopped almonds, toasted

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk the eggs, vanilla extract, and almond extract until combined. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Fold in the cranberries and almonds.
5. Turn the dough onto a lightly floured surface and shape it into a log about 12 inches long and 3 inches wide. Place it on the prepared baking sheet.
6. Bake for 25-30 minutes or until the log is firm and lightly golden. Let it cool for 10 minutes on the baking sheet.
7. Transfer the log to a cutting board and slice it diagonally into 1/2-inch thick pieces.
8. Place the slices cut side down on the baking sheet and bake for an additional 10 minutes. Flip the biscotti and bake for another 5-7 minutes until golden and crisp.
9. Cool on a wire rack before serving.

These cranberry almond biscotti are perfect for dipping into your favorite hot beverage. The combination of tart cranberries and crunchy almonds adds a unique twist to a classic Italian cookie that everyone will enjoy.

Cranberry Chicken Salad

This cranberry chicken salad is a perfect Sunday lunch option, combining tender chicken, sweet-tart cranberries, and crunchy almonds for a meal that’s both satisfying and refreshing. It’s versatile and can be served on a bed of greens, in a sandwich, or as a topping for crackers.

Ingredients

• 2 cups cooked chicken breast, shredded or diced
• 1/2 cup dried cranberries
• 1/2 cup chopped celery
• 1/4 cup chopped red onion
• 1/2 cup chopped toasted almonds
• 1/2 cup mayonnaise
• 2 tablespoons plain Greek yogurt
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Salt and black pepper to taste

Instructions

1. In a large mixing bowl, combine the shredded chicken, cranberries, celery, red onion, and toasted almonds.
2. In a separate bowl, mix the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until well combined.
3. Pour the dressing over the chicken mixture and stir gently to coat everything evenly.
4. Season with salt and black pepper to taste.
5. Chill in the refrigerator for at least 1 hour before serving.

Serve this cranberry chicken salad on a bed of lettuce, in a sandwich with crusty bread, or on a croissant for a special touch. The balance of flavors and textures—tart cranberries, creamy dressing, and crunch from the almonds—make it a standout dish perfect for a Sunday lunch.

Cranberry Orange Glazed Chicken

This cranberry orange glazed chicken is a delicious main dish for a Sunday dinner, with its blend of sweet, tart, and savory flavors. The cranberries provide a pop of bright flavor, while the orange glaze gives the chicken a delightful citrusy touch. Perfect for serving with rice, mashed potatoes, or a green vegetable side.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1/2 cup fresh or frozen cranberries
• 1/2 cup orange juice
• 2 tablespoons honey
• 1 tablespoon orange zest
• 2 cloves garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and black pepper.
2. Heat the olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden. Remove the chicken and set aside.
3. In the same skillet, add the cranberries, orange juice, honey, orange zest, and minced garlic. Simmer for 5-7 minutes until the cranberries burst and the sauce starts to thicken.
4. If a thicker glaze is desired, stir in the cornstarch mixture and cook for another 1-2 minutes.
5. Return the chicken to the skillet, spoon some of the glaze over the top, and transfer the skillet to the preheated oven. Bake for 15-20 minutes or until the chicken is fully cooked.
6. Garnish with fresh parsley before serving.

This cranberry orange glazed chicken is juicy, flavorful, and perfect for a Sunday dinner that impresses. The sweet-tart glaze enhances the chicken’s natural flavors, making it a dish that’s sure to become a new favorite.

Note: More recipes​ are coming soon!