| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Cornish hens are the perfect size to serve individually.

Cranberry Cornish Hens

2 Cornish hens
1 (16-ounce) can jellied cranberry sauce
1/2 cup dry white wine
1 tablespoon lemon juice
A few rosemary sprigs
Salt and pepper for taste

1. Preheat the oven to 375°F (190°C).
2. In heavy 2 qt saucepan combine jellied cranberry sauce, dry white wine and lemon juice.
3. Cook over medium heat, stirring constantly until cranberry sauce melts and mixture is smooth.
4. Rinse hens in cold water and pat dry.
5. Sprinkle the cavities with salt and pepper and a few rosemary sprigs.
6. Close the cavities and secure with wooden toothpicks and a sprigs of rosemary.
7. Place hens, breast side up in a lightly greased shallow pan.
8. When handling raw poultry make sure you wash your hands to prevent the spread of bacteria.
9. Next brush the hens with the cranberry mixture, coating all sides.
10. Bake at 375°F (190°C) for 45 minutes, basting frequently with the cranberry sauce.

Makes 2 servings.

Recipe and video provided courtesy of HolidayKitchen.tv.

||| Save this Recipe on Delicious |||