If you think you might have a non-seasonal hankering for this or other cranberry treats, such as Cranberry and White Chocolate Scones, buy a few extra bags of cranberries while you can. They keep beautifully in the freezer.
Chicken and Cranberry Soup
1 tsp oil
2 oz. bacon, cut into 1/2" lardons
1 medium onion, chopped
2 pounds boneless, skinless chicken breast, chopped to 3/4" pieces
8 cups (2 quart) chicken broth or stock
1 Tbsp dried rosemary
2 cups fresh (or fresh frozen) cranberries
2 tsp sugar
1/4 cup dijon mustard
salt and pepper
In a large stockpot, heat oil, then cook bacon. Add onions, cover and cook until onions are soft and brown. Season chicken with salt and pepper and add to pot; cook until browned (some would say until cooked through—your call.) Add broth, rosemary, cranberries, and sugar. Cover and cook 10-15 minutes, until cranberries have burst, chicken is definitely cooked through, and soup is cloudy. Stir in mustard and season as desired. Serve.