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Cranberry-Glazed Cornish Hens

 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 ServingsPrep: 20 min. Bake: 45 min.


  • 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


  • 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,

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Cranberry-Glazed Cornish Hens (continued)

Nutritional Facts: 63 g fat (17 g saturated fat), 450 mg cholesterol, 504 mg sodium, 12 g carbohydrate, trace fiber, 77 g protein.