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