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Cornish Hens with Raspberry Sauce




Source of Recipe


Internet


List of Ingredients




2 (1 1/2 pound) Cornish hens
2 tbsp honey, divided use
1 tsp rubbed sage
2 1/4 cups frozen unsweetened raspberries, thawed
1/2 tsp balsamic vinegar


Recipe



Preheat oven to 325 degrees F.

Remove giblets from hens and discard. Rinse hens under cold running water; pat dry. Remove skin, and trim excess fat; split hens in half lengthwise. Place, meaty side up, on rack in roasting pan. Brush with 1 tablespoon honey; sprinkle with sage.

Bake at 325 degrees for 1 hour or until juices run clear. Set aside; keep warm.

Position knife blade in food processor bowl; add thawed raspberries, and process until smooth. Strain through dampened cheesecloth, reserving liquid.

Combine reserved liquid, remaining honey, and vinegar in a saucepan; stir well. Place over medium heat, and cook until thoroughly heated, stirring frequently.

Spoon sauce onto serving plates; place hens on top.