Cornish Hens With Cranberry-Orange Sauce
|Pepper||2 1⁄2 Pound|
|Chicken bouillon granules||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄8 Teaspoon|
|Garlic powder||1 Dash|
|Cranberries||1⁄2 Cup (8 tbs)|
|Orange marmalade||2 Tablespoon|
Remove giblets from hens, reserve for another use.
Rinse hens with cold water, and pat dry, sprinkle with pepper.
Close cavities, and secure with wooden picks, then truss.
Melt butter in a heavy Dutch oven, brown hens for 10 minutes, turning once.
Combine bouillon granules and 1/4 cup water, add to hens.
Cover, reduce heat, and simmer 50 minutes or until hens are done.
Combine sugar, cornstarch, ginger, and garlic powder in a small saucepan, add 1/4 cup water, mixing well.
Bring mixture to a boil; cook until thickened, stirring constantly.
Add cranberries and marmalade; cook 3 to 5 minutes or until cranberry skins pop.
Arrange Cornish hens on serving platter; then spoon sauce over hens.