Cranberry-Glazed Cornish Hens

Name: Cranberry-Glazed Cornish Hens
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings.
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

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.

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.

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