Gail, we sort of touched on this in the Jicama Salads thread.

Every vinegar has it's own taste. Sometimes that means it works best when paired with certain foods. And sometimes all it means is that it brings a different taste to the dish.

And different means different; neither better nor worse, necessarily.

So, were it me, I would first taste it, to see what the special flaver is. Then I'd merely start substituting it for other vinegars in recipes and see how it affects the flavor of the dish as a whole. Over time you'll develop your own benchmarks for when the cranberry vinegar makes more sense than a different one.

There's a chicken recipe below that sounds pretty good. Check it out.

Here is a link that might be useful: Cranberry Chicken

Here's another chicken recipe.

Here is a link that might be useful: Chicken

How about a cranberry sauce recipe?

Here is a link that might be useful: Cranberry Sauce

Do you like chutney?

Here is a link that might be useful: Chutney

Marinade for pork.