Cranberry Glazed Cornish Hens

Cranberry Glazed Cornish Hens

Every once in a while I love preparing a single serving main course for my guests. Cornish hens are so festive this time of year paired with oranges and cranberry glaze.

Cranberry Glazed Cornish Hens

½ c. jellied cranberry sauce

1 Tbl. Dijon mustard

1 can cream of chicken soup (10 ½ oz)

1 tsp. grated orange peel

3 Cornish hens

Salt and pepper to taste

Cooked wild rice

Orange slices

In 1-qt. saucepan, combine cranberry sauce, mustard, chicken soup and orange peel. Cook over low heat, stirring constantly, until glaze is smooth. Cut hens in half lengthwise; rinse and pat dry. Sprinkle with salt and pepper. Place on rack with drip pan, skin side down; brush hens generously with glaze. Bake at 400° for 15 minutes. Turn hens, brush with glaze. And bake 30 minutes, or until juices run clear when hens are pricked with a fork. While roasting, brush often with glaze. Serve on a bed of wild rice and garnish with twists of thinly sliced orange.

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