Roasted Cornish Hens with Cherry-Port Glaze

Photo: Randy Mayor; Styling: Leigh Ann Ross
Ginger gives the sweet-tart cherry glaze a little bite atop roasted Cornish game hens.

Yield:

4 servings (serving size: 1/2 hen)

Recipe from

Recipe Time

Total: 1 Hour, 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

December 2009