Congratulations to Susan Catania from Chicago on her winning recipe for Rum-Cranberry Chicken!

2 pounds of chicken (drumsticks and thighs), rinsed and dried
1 teaspoon ground black pepper
2 12-ounce bags of cranberries
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon mace
1 cup dark rum

Make sauce by combining all sauce ingredients except rum in a microwave-proof bowl and microwave for five minutes. Stir thoroughly, mashing all of the berries, and stir in rum. Microwave for one more minute. Take to tailgate party in a sealed bowl. Grill chicken, turning and basting on both sides with sauce (piercing the pieces occasionally with a sharp fork while basting them improves the flavor). Sprinkle with black pepper, spoon on remaining sauce and serve.