Roast Cornish Hens With Spiced Cherry Sauce
|Sweet cherries||1 1⁄2 Cup (24 tbs), frozen pitted (No Sugar Added)|
|Cornish hens||3 3⁄4 Pound (3 Hens, 1.25 Pounds Each)|
|White pepper||To Taste|
|Chicken bouillon||3⁄4 Cup (12 tbs)|
|Cherry||3⁄4 Cup (12 tbs), flavored|
|Artificial sweetener||2 Teaspoon (Equivalent To Sugar)|
|Lemon juice||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm)|
Set cherries aside to thaw.
Sprinkle hens with salt, pepper, garlic powder, and paprika.
Place on a rack in roasting pan and roast at 350°F.
for 1/2 hour or until done.
Baste occasionally with bouillon.
While hens are roasting, combine juice from cherries, soda, sweetener, cinnamon, lemon juice, and clove in a medium saucepan.
Sprinkle cornstarch over liquid and stir to dissolve.
Place over medium heat; cook, stirring constantly, until mixture thickens.
Add cherries; stir until coated with sauce and thoroughly heated.
To serve, cut hens in half and remove skin.
Place each half on a dinner plate and top with 1/6 of the cherry sauce.