A bit ago we made a simple dinner: chicken tenders with sweet potatoes and pull apart garlic bread. The chicken tenders were very simply made, and if I were being honest, a little bland so each could add a sauce individually for dipping.
Looking at those sad, pepper covered white tenders, I decided to try something new.
I grabbed a can of mandarin oranges from the pantry, poured them into a saucepan on medium, added dried cranberries, a tiny bit of orange peel and vanilla extract, and mixed them, letting the oranges crush just a little bit. It thickened just slightly, and when it was warmed, I poured it over my chicken tenders.
It was lovely.
From the photo, you can see that I still need to work on my food color balancing, but all in all, delicious.






