1 tablespoon cider vinegar
1/4 teaspoon white sugar
2 teaspoons lemon zest
1 pinch ground nutmeg
salt and pepper to taste
2 (4 ounce) chicken drumettes
2 dashes bitters
1 teaspoon lemon zest
1 cup heavy cream
1 (12 ounce) can diced cranberry preserves
Put water in pan of skillet. When water is boiling, stir in vinegar, sugar, lemon zest, nutmeg and salt and pepper. Cook, stirring constantly, for 5 minutes, stirring. Pour into bowl to cool completely.
Meanwhile, place drumettes in a large bowl. Heat cream, and stir into cooked mixture. Reduce turning to medium-low heat. Beat cream mixture until thickened, as desired. Beat in cranberry preserves by hand, then pour into drumettes, turning bowl after each addition.
Heat oil in large skillet over medium-high heat. Add chicken drumettes, stirring well. Fry, turning drumettes once, for 5 minutes on each side, or until chicken drumettes turn golden brown. Cook 3 minutes, tossing drumettes frequently, to keep the drumettes from clumping. Serve quickly.