Orange-Ginger Hens with Cranberry Salsa

(from Lucianolinda’s recipe box)

Source: Southern living- Miriam Baroga, Fircrest, Washington

Serves 4 people

Categories: Poultry- Cornish Hens

Ingredients

  • 4 (1 1/2 lb.) Cornish Hens
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup butter or margarine
  • 1/4 cup lemon juice
  • 1 Tbsp. grated orange rind
  • 3/4 cup fresh orange juice
  • 4 garlic cloves, minced
  • 1 Tbsp. grated fresh ginger
  • 1 Tbsp. Dijon mustard
  • 1 tsp. prepared horseradish
  • Cranberry Salsa:
  • 1 cup dried cranberries
  • 1/2 cup orange juice
  • 1/2 cup peeled, seeded, and diced cucumber
  • 1/2 cup diced purple onion
  • 1/4 cup chopped fresh cilantro
  • 1 garlic clove, minced
  • 1 jalapeno pepper, seeded and diced
  • 1/4 cup fresh lime juice
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt

Directions

  1. Rub hens evenly with salt and pepper; tie ends of legs together, if desired, and place on a rack in a roasting pan.
  2. Bring butter and next 7 ingredients to a boil in a saucepan; pour over hens.
  3. Bake at 375 degrees for 1 hour or until hens are done, basting often with butter mixture. Serve with Cranberry Salsa and, if desired, rice pilaf.
  4. Cranberry Salsa:

  5. Soak cranberries in orange juice in a large bowl 30 minutes. Stir in cucumber and remaining ingredients. Cover and chill.
  6. makes 3 cups

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