ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Cornish Hens with Cherry-Port Glaze

Photo: Randy Mayor; Styling: Leigh Ann Ross

Total time 1 hr, 20 mins
Yield 4 servings (serving size: 1/2 hen)
Ginger gives the sweet-tart cherry glaze a little bite atop roasted Cornish game hens.

Ingredients

  • 1/2 cup cherry preserves
  • 1/2 cup port
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon salt, divided
  • 2 (1 1/2-pound) Cornish hens
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 277
  • fat 4.9 g
  • satfat 1.3 g
  • monofat 1.8 g
  • polyfat 1.2 g
  • protein 29.4 g
  • carbohydrate 27.5 g
  • fiber 0.1 g
  • cholesterol 133 mg
  • iron 1.3 mg
  • sodium 394 mg
  • calcium 22 mg

How to Make It

  1. Preheat oven to 400°. Place a wire rack on a baking sheet; coat rack with cooking spray. Combine preserves, port, ginger, vinegar, and 1/4 teaspoon salt in a small saucepan. Bring to a boil; cook 9 minutes or until slightly thickened, stirring occasionally. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Set on wire rack on baking sheet. Bake at 400° for 15 minutes. Brush hens with cherry mixture; bake 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165°, brushing with cherry mixture every 10 minutes. Remove from oven. Let stand 5 minutes. Remove twine; split hens in half lengthwise.