Cranberry-Glazed Cornish Hens |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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 peel |
3 cornish game hens (1-1/2 pounds each) |
salt and pepper to taste |
cooked wild rice |
orange slices |
Directions:
1. In 1-qt. saucepan, combine the gravy, cranberry sauce, mustard and orange peel. Cook over low heat, stirring constantly, until glaze is smooth.
2. 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.
3. Bake at 400° for 20 minutes. Turn hens; bake 25 minutes longer or until a meat thermometer reads 180°, basting occasionally with remaining glaze.
4. Serve on bed of wild rice and garnish with twists of thinly sliced orange. Yield: 6 servings.
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