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cornish hens with cranberry-orange sauce

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

This recipe is great anytime, but the flavors lend themselves to the holiday season. Wonderful for empty nesters when kids go to in-laws or stay home for Santa!

yield 2 serving(s)
prep time 10 Min
cook time 1 Hr 5 Min
method Stove Top

Ingredients For cornish hens with cranberry-orange sauce

  • 2
    cornish hens (1 1/2 pounds each)
  • 2 Tbsp
    butter, melted
  • 1/4 c
    room temperature water
  • 1/2 tsp
    chicken flavored bouillion granules
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 1/4 c
    cold water
  • 2 Tbsp
    sugar
  • 1/2 tsp
    cornstarch
  • 1/8 tsp
    ground ginger
  • 1/8 tsp
    garlic powder
  • 1/2 c
    fresh or frozen cranberries, thawed
  • 2 Tbsp
    orange marmalade

How To Make cornish hens with cranberry-orange sauce

  • 1
    Remove the giblets from the hen. Use to make stock or reserve for a future use.
  • 2
    Pat the hens dry. Close the cavities and secure with wooden picks; truss.
  • 3
    Brown the hens in the butter in a large skillet over medium heat. Stir in the room temperature water, bouillon granules, salt, and pepper. Bring to a boil; cover; reduce heat and simmer for 50 minutes or until done. Remove the hens to a serving platter; set aside and keep warm.
  • 4
    Combine 1/4 cup cold water and the next 4 ingredients in a saucepan; stir well. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
  • 5
    Stir in the cranberries and marmalade; cook for 5 minutes or until the cranberry skins pop. Serve the hens with the sauce.
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