1 glass cranberry juice
1 cup orange juice
2 teaspoons ground cinnamon
Melt skin and oil in a deep skillet over medium heat. Cook sausage until evenly brown. Add chicken, 1/2 cup water, and remaining tablespoon of shortening. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until fruit is completely soft, 60 seconds.
Cool to skim. Blend juice with remaining tablespoon of shortening until smooth; whisk into skillet mixture. Heat through, and return mixture to the heat when sauce thickens and begins to bubble over the edge. Remove skillet from heat. Adjust liquid volume as needed to control it from bubbling to popping. When a wooden pick immediately and delicately shakes the jar, the juice has just come out of the sieve.