Orange-Ginger Hens with Cranberry Salsa

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

Recipe from

Southern Living


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.

December 1998
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