Cranberry-Glazed Cornish Hens Recipe

Cranberry-Glazed Cornish Hens Recipe
Cranberry-Glazed Cornish Hens Recipe photo by Taste of Home
Publisher Photo

Cranberry-Glazed Cornish Hens Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
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 zest
  • 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 zest. 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 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.
Originally published as Cranberry-Glazed Cornish Hens in Country December/January 1991, p49

  • 1 can (10-1/2 ounces) chicken gravy
  • 1/2 cup jellied cranberry sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon grated orange zest
  • 3 Cornish game hens (1-1/2 pounds each)
  • Salt and pepper to taste
  • Cooked wild rice
  • Orange slices
  1. In 1-qt. saucepan, combine the gravy, cranberry sauce, mustard and orange zest. Cook over low heat, stirring constantly, until glaze is smooth.
  2. 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.
  3. Bake at 400° for 20 minutes. Turn hens; bake 25 minutes longer or until a thermometer reads 180°, basting occasionally with remaining glaze.
  4. Serve on bed of wild rice and garnish with twists of thinly sliced orange. Yield: 6 servings.
Originally published as Cranberry-Glazed Cornish Hens in Country December/January 1991, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCranberry-Glazed Cornish Hens

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review