Orange-Ginger Hens with Cranberry Salsa

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.

  • Yield: 4 servings


  • 4 none (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 none garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • none Cranberry Salsa
  • none 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.


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Orange-Ginger Hens with Cranberry Salsa Recipe