Orange-Ginger Hens with Cranberry Salsa
(from Lucianolinda’s recipe box)
Source: Southern living- Miriam Baroga, Fircrest, Washington
Serves 4 peopleCategories: 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
- Rub hens evenly with salt and pepper; tie ends of legs together, if desired, and place on a rack in a roasting pan.
- Bring butter and next 7 ingredients to a boil in a saucepan; pour over hens.
- 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.
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Cranberry Salsa:
- Soak cranberries in orange juice in a large bowl 30 minutes. Stir in cucumber and remaining ingredients. Cover and chill.
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makes 3 cups