Cranberry-Glazed Cornish Hens Recipe

Cranberry-Glazed Cornish Hens Recipe photo by Taste of Home

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Oregon is noted for its cranberry production and has many bogs throughout the state. In the Northwest, we use cranberries in a great variety of ways-in sauce, as a complement to meats, and in baked goods like cakes and muffins.

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Cranberry-Glazed Cornish Hens Recipe

Prep: 20 min. Bake: 45 min.

Yield: 6 Servings

20 45 65

Ingredients

1 can (10-1/2 ounces) chicken gravy
1/2 cup jellied cranberry sauce
1 tablespoon Dijon mustard
1 teaspoon grated orange peel
3 Cornish game hens (1-1/2 pounds each)
Salt and pepper to taste
Cooked wild rice
Orange slices

Directions

In 1-qt. saucepan, combine the gravy, cranberry sauce, mustard and orange peel. Cook over low heat, stirring constantly, until glaze is smooth.
Cut hens in half lengthwise; rinse and pat dry. Sprinkle with salt and pepper. Place on rack with drip pan, skin side down; spoon half of the glaze over hens.
Bake at 400° for 20 minutes. Turn hens; bake 25 minutes longer or until a meat thermometer reads 180°, basting occasionally with remaining glaze.
Serve on bed of wild rice and garnish with twists of thinly sliced orange. Yield: 6 servings.

Nutritional Facts 1/2 game hen (calculated without salt and rice) equals 942 calories, 63 g fat (17 g saturated fat), 450 mg cholesterol, 504 mg sodium, 12 g carbohydrate, trace fiber, 77 g protein.

Originally published as Cranberry-Glazed Cornish Hens in Country December/January 1991, p49