Orange-Ginger Hens with Cranberry Salsa

Southern Living
This classic holiday recipe features cornish hens, rubbed with orange and ginger and roasted to perfection. Serve along side rice pilaf and cranberry salsa.
4 servings


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4 (1 1/2-pound) Cornish hens
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter or margarine
1/4 cup lemon juice
1 tablespoon grated orange rind
3/4 cup fresh orange juice
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon Dijon mustard
1 teaspoon prepared horseradish
Hot cooked basmati rice pilaf (optional)


Rub hens evenly with salt and pepper; tie ends of legs together, if desired, and place on a rack in a roasting pan.

Bring butter and next 7 ingredients to a boil in a saucepan; pour over hens.

Bake at 375° for 1 hour or until hens are done, basting often with butter mixture. Serve with Cranberry Salsa and, if desired, rice pilaf.

Created date

October 2003