Plum-Glazed Cornish Hens Recipe

Plum-Glazed Cornish Hens Recipe
Plum-Glazed Cornish Hens Recipe photo by Taste of Home
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Plum-Glazed Cornish Hens Recipe

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Save this recipe for your best company. I often sprinkle the hens with toasted coconut for extra flavor. —Annie Tompkins, Deltona, Florida
MAKES:
4-6 servings
TOTAL TIME:
Prep: 35 min. Bake: 1-1/4 hours
MAKES:
4-6 servings
TOTAL TIME:
Prep: 35 min. Bake: 1-1/4 hours

Ingredients

  • 4 large navel oranges, sliced
  • 4 Cornish game hens (20 to 24 ounces each), split lengthwise
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) plums, pitted, drained
  • 1/4 cup finely chopped onion
  • 1/4 cup butter, cubed
  • 3/4 cup thawed lemonade concentrate
  • 1/3 cup chili sauce
  • 1/4 cup reduced-sodium soy sauce
  • 1-1/2 teaspoons prepared mustard
  • 1 teaspoon ground ginger
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup sweetened shredded coconut, toasted, optional

Directions

Arrange orange slices in two greased 13x9-in. baking dishes. Top with game hens; sprinkle with pepper. Bake, uncovered, at 350° for 45 minutes.
Meanwhile, place plums in a food processor; cover and process until smooth. Set aside. In a large skillet, saute onion in butter until tender; stir in lemonade concentrate, chili sauce, soy sauce, mustard, ginger, Worcestershire sauce and plums. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Set 1 cup of sauce aside. Spoon remaining sauce over hens.
Bake 30-45 minutes longer or until a thermometer reads 180°, basting occasionally with pan drippings. Sprinkle with coconut if desired. Serve with reserved plum sauce. Yield: 4-6 servings.
Originally published as Plum-Glazed Cornish Hens in Quick Cooking March/April 2000, p37

  • 4 large navel oranges, sliced
  • 4 Cornish game hens (20 to 24 ounces each), split lengthwise
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) plums, pitted, drained
  • 1/4 cup finely chopped onion
  • 1/4 cup butter, cubed
  • 3/4 cup thawed lemonade concentrate
  • 1/3 cup chili sauce
  • 1/4 cup reduced-sodium soy sauce
  • 1-1/2 teaspoons prepared mustard
  • 1 teaspoon ground ginger
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup sweetened shredded coconut, toasted, optional
  1. Arrange orange slices in two greased 13x9-in. baking dishes. Top with game hens; sprinkle with pepper. Bake, uncovered, at 350° for 45 minutes.
  2. Meanwhile, place plums in a food processor; cover and process until smooth. Set aside. In a large skillet, saute onion in butter until tender; stir in lemonade concentrate, chili sauce, soy sauce, mustard, ginger, Worcestershire sauce and plums. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Set 1 cup of sauce aside. Spoon remaining sauce over hens.
  3. Bake 30-45 minutes longer or until a thermometer reads 180°, basting occasionally with pan drippings. Sprinkle with coconut if desired. Serve with reserved plum sauce. Yield: 4-6 servings.
Originally published as Plum-Glazed Cornish Hens in Quick Cooking March/April 2000, p37

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