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    Thanksgiving: Cornish Game Hens with Cranberry-Port Glaze

    Source of Recipe


    Southern Lady (November-December 2011)

    List of Ingredients


    • 2 (1�-pound) Cornish game hens
    • � tsp salt
    • � tsp paprika
    • � tsp garlic powder
    • � tsp ground black pepper
    • 2 Tbsp butter, melted
    • Cranberry-Port Glaze (recipe follows)
    • Garnish: fresh thyme sprigs


    Instructions


    1. Preheat oven to 400� F.
      Rinse game hens inside and out with cold water; pat dry with paper towels. Truss legs with butcher's twine.

    2. In a small bowl, combine salt, paprika, garlic powder, and pepper. Brush hens with melted butter; sprinkle evenly with salt mixture.

    3. Place hens, breast side up, on a rack in a roasting pan. Bake, uncovered, for 1 to 1� hours, or until a meat thermometer inserted into thigh reaches 180� F. Remove pan from oven, and let rest for 10 minutes. Remove and discard butcher's twine. Serve with Cranberry-Port Glaze. Garnish with thyme sprigs, if desired.

      Makes 2 servings.

      .............

      CRANBERRY-PORT GLAZE

      � 1 cup cranberry juice cocktail
      � � cup jellied cranberry sauce
      � � cup port *
      � 2 Tbsp balsamic vinegar
      � 1 Tbsp Dijon mustard
      � 1 Tbsp chopped fresh thyme
      � � tsp salt
      � � tsp garlic powder
      � � tsp ground black pepper

      In a small saucepan, combine cranberry juice, cranberry sauce, port, vinegar, mustard, thyme, salt, garlic powder, and pepper; bring to a simmer over medium heat. Cook, uncovered, for 20 minutes or until mixture thickens slightly.

      Makes about � cup.



    Final Comments


    * Additional cranberry juice cocktail may be substituted for port.

 

 

 


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