Cornish Hens With Orange-Ginger Sauce

Serves: 8
Total Calories: 393


8 Cornish hens 1-pound thawed (if birds are slightly larger, use 4 and cut in half)*
Salt and pepper
1/2 cup butter or margarine, melted
1/2 cup water
Orange-Ginger Sauce:
1/2 cup orange rind shredded
3 tablespoons lemon peels grated
1 1/2 cups orange juice concentrate
4 tablespoons lemon juice fresh
2 cups red currant jelly
1 cup madeira wine (dry)
2 teaspoons dry mustard
1 teaspoon ginger ground (use 1 tablespoon grated fresh ginger
1/2 teaspoon salt
dash hot sauce


Heat oven to 450°. Sprinkle cavity and outside of each hen with salt and pepper. Tie legs together and arrange breast side up in buttered, shallow roasting pan. Brush with butter or margarine. Roast uncovered for 15 minutes, then reduce oven heat to 375°. Turn birds breast side down and add 1/2 cup water and cover with foil loosely. Bake for 30 minutes. Turn breast side up and baste with drippings in pan. Continue basting from time to time and roast for another 15 minutes.

To make sauce, combine orange and lemon peels and orange and lemon juices in small saucepan. Bring to boil and cook over medium heat, uncovered, 15 minutes or until peel is tender. Add jelly, wine, mustard, ginger, salt and pepper sauce. Bring to boil, stirring reduce heat and continue cooking at a simmer for another 10 to 15 minutes to reduce and thicken sauce. It should be like heavy cream.

To serve, arrange whole birds on platter and remove string from legs. Spoon sauce over them and serve. Any sauce remaining can be served separately.

* If 4 birds are used, split and cook them cut side down in roaster. Baste the last 15 minutes of cooking period. The halves should not take more than 45 minutes total cooking time. Test to be sure.

Nutritional Facts:

Serves: 8
Total Calories: 393
Calories from Fat: 100

This Cornish Hens With Orange-Ginger Sauce recipe is from the Menu Planner Cookbook. Download this Cookbook today.

More Recipes from the Menu Planner Cookbook:
Baked Ham
Beef And Vegetables
Beef Burgundy With Croutons
Beef Stroganoff
Chicken Drumlets
Chicken Enchiladas
Chicken In Zinfandel Wine Sauce
Chicken Livers In Onion-Wine Sauce
Chicken Orientale
Chicken Ronsard
Chicken Vienna
Cornish Hens With Orange-Ginger Sauce
Crab Quiche
Crepes Cannelloni
Deviled Egg Casserole
Filet Of Flounder Au Gratin
Ham And Eggs Au Gratin
Hot Deviled Crab
Lamb In Dill Sauce
Sausage And Bacon Broil
Sausage Strata
Savory Chicken Bake
Scalloped Oysters
Seafood Thermidor
Shrimp And Crab Crepes
Shrimp de Jonghe
Standing Rib Roast
Stuffed Chicken Crepes
Stuffed Leg Of Lamb Belle Helene
Swedish Meatballs
Swedish Pork Roast
Sweet And Sour Meatballs
Sweet-Sour Ham Loaf
Tiajuana Skillet
Tuna-Shrimp Au Gratin
Turkey Breast Madeira
Vegetable Frittata

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.