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Cranberry-Glazed Cornish Hens
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.
6 Servings
Prep: 20 min. Bake: 45 min.
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.
Nutrition Facts:
1/2 game hen (calculated without salt and rice) equals 942 calories,
© Taste of Home 2013
2 of 2
Cranberry-Glazed Cornish Hens
(continued)
Nutrition Facts:
63 g fat (17 g saturated fat), 450 mg cholesterol, 504 mg sodium, 12 g carbohydrate, trace fiber, 77 g protein.
© Taste of Home 2013