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Cornish Hens With Cranberry-Orange Sauce Recipe
|Pepper||2 1⁄2 Pound|
|Chicken bouillon granules||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄8 Teaspoon|
|Garlic powder||1 Dash|
|Cranberries||1⁄2 Cup (8 tbs)|
|Orange marmalade||2 Tablespoon|
Calories 686 Calories from Fat 292
% Daily Value*
Total Fat 31 g47.1%
Saturated Fat 7.7 g38.6%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 4984.6 mg207.7%
Total Carbohydrates 86 g28.6%
Dietary Fiber 19.9 g79.4%
Sugars 43.9 g
Protein 19 g37.5%
Vitamin A 8% Vitamin C 7.4%
Calcium 1.2% Iron 0.79%
*Based on a 2000 Calorie diet
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.