2 cups dry white wine
1 (6 ounce) can crushed pineapple, juice reserved
2 cups fresh, peeled and frozen cranberries
1 teaspoon salt
salt to taste
1/2 teaspoon ground cinnamon
Garnish a crisp rye bread loaf with bacon and green onions. Place a slice of every chicken into the loaf as well.
In a medium saucepan over medium heat, combine the reserved cranberries and juice from the cranberries. Simmer for approximately 5 minutes, stirring frequently, until all cranberries are well combined with the cranberries. Remove from heat and discard skins from the cranberries.
Refrigerate the sauce or use portions of it to top turkey sandwiches.