Chicken & Apple Minis In Marsala Cranberry Sauce

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2 tablespoons unsalted butter
1 onion, finely chopped
1 cup dried cranberries, finely chopped
1 cup sweet marsala wine
1 tablespoon sweet and hot mustard (we like mendocino sweet & hot mustard)
1/3 cup brown sugar
2 packages aidells chicken & apple minis (12oz packages, 64 mini links)


  1. Melt the butter in a 10-inch sauté pan over medium high heat. Add the onion and sauté until translucent. Add the cranberries and sauté 2 minutes more. Add the wine, mustard and brown sugar and bring to a boil. Reduce the heat and simmer until reduced and thickened, about 3 minutes.

  2. Add the sausages and toss to coat. Cook until the sausages are heated through, about 5 minutes. Serve in a warmed bowl, crock-pot or chafing dish with cocktail picks.

  3. Serves 14-16 as a part of an appetizer buffet.