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Thanksgiving: Cornish Game Hens with Cranberry-Port Glaze

Source of Recipe


Southern Lady (November-December 2011)



List of Ingredients



• 2 (1½-pound) Cornish game hens
  
• ½ tsp salt
  
• ½ tsp paprika
  
• ½ tsp garlic powder
  
• ¼ tsp ground black pepper
  
• 2 Tbsp butter, melted
  
• Cranberry-Port Glaze (recipe follows)
  
• Garnish: fresh thyme sprigs
  






Instructions



1. Preheat oven to 400° F.
   Rinse game hens inside and out with cold water; pat dry with paper towels. Truss legs with butcher's twine.
   
   
2. In a small bowl, combine salt, paprika, garlic powder, and pepper. Brush hens with melted butter; sprinkle evenly with salt mixture.
   
   
3. Place hens, breast side up, on a rack in a roasting pan. Bake, uncovered, for 1 to 1½ hours, or until a meat thermometer inserted into thigh reaches 180° F. Remove pan from oven, and let rest for 10 minutes. Remove and discard butcher's twine. Serve with Cranberry-Port Glaze. Garnish with thyme sprigs, if desired.
   
   Makes 2 servings.
   
   .............
   
   CRANBERRY-PORT GLAZE
   
   • 1 cup cranberry juice cocktail
   • ½ cup jellied cranberry sauce
   • ¼ cup port *
   • 2 Tbsp balsamic vinegar
   • 1 Tbsp Dijon mustard
   • 1 Tbsp chopped fresh thyme
   • ½ tsp salt
   • ½ tsp garlic powder
   • ¼ tsp ground black pepper
   
   In a small saucepan, combine cranberry juice, cranberry sauce, port, vinegar, mustard, thyme, salt, garlic powder, and pepper; bring to a simmer over medium heat. Cook, uncovered, for 20 minutes or until mixture thickens slightly.
   
   Makes about ¾ cup.
   
   






Final Comments


* Additional cranberry juice cocktail may be substituted for port.