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Cornish Hens With Cranberry-Orange Sauce

southern.chef's picture
Ingredients
  Pepper 2 1⁄2 Pound
  Butter/Margarine 2 Tablespoon
  Chicken bouillon granules 1⁄2 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Cornstarch 1⁄2 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Garlic powder 1 Dash
  Cranberries 1⁄2 Cup (8 tbs)
  Orange marmalade 2 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Dish: 
Curry
Interest: 
Gourmet
Servings: 
2

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