Orange-Ginger Hens with Cranberry Salsa

Ingredients

• 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
• Cranberry Salsa
• Hot cooked basmati rice pilaf (optional)

Preparation

1. Rub hens evenly with salt and pepper; tie ends of legs together, if desired, and place on a rack in a roasting pan.
2. Bring butter and next 7 ingredients to a boil in a saucepan; pour over hens.
3. 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.