I went to Cape Cod last week and came back with ten pounds of fresh cranberries. I used some of those fresh cranberries to make a delicious meal consisting of sauté breaded chicken breasts topped with a fresh cranberry/blueberry sauce cooked in a Marsala and Port wine with a touch of dry sherry and then topped with caramelized pecans, brown rice and a side of broccoli. A glass of 2019 Chardonnay from the Robert Craig Winery was served with the meal.
