Cornish Hens With Cranberry-Orange Sauce Recipe
Cornish Hens With Cranberry-orange Sauce is popular with my family, its sure to be so with your family too. There is no bigger sin than reading this recipe of Cornish Hens With Cranberry-orange Sauce and not trying it out.
Ingredients
2 (1- to 1 1/4-pound) Cornish hens Pepper
2 tablespoons butter or margarine
1/2 teaspoon chicken-flavored bouillon granules
1/4 cup water
2 tablespoons sugar
1/2 teaspoon cornstarch
1/8 teaspoon ground ginger
Dash of garlic powder
1/4 cup water
1/2 cup fresh cranberries
2 tablespoons orange marmalade
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.
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.
