Directions:
- In 1-qt. saucepan, combine the gravy, cranberry sauce, mustard and orange peel. Cook over low heat, stirring constantly, until glaze is smooth.
- Cut hens in half lengthwise; rinse and pat dry. Sprinkle with salt and pepper. Place on rack with drip pan, skin side down; spoon half of the glaze over hens.
- Bake at 400° for 20 minutes. Turn hens; bake 25 minutes longer or until a meat thermometer reads 180°, basting occasionally with remaining glaze.
- Serve on bed of wild rice and garnish with twists of thinly sliced orange. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.37 Kcal (780 kJ) | ||
| Calories from fat | 35.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 6% | |
|---|---|---|---|
| Cholesterol | 104.07mg | 35% | |
| Sodium | 308.38mg | 13% | |
| Potassium | 334.23mg | 7% | |
| Total Carbs | 12.14g | 4% | |
| Sugars | 8.8g | 35% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 23.3g | 47% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 23.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 129.41 Kcal (542 kJ) | ||
| Calories from fat | 24.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.76g | 6% | |
|---|---|---|---|
| Cholesterol | 72.26mg | 35% | |
| Sodium | 214.12mg | 13% | |
| Potassium | 232.07mg | 7% | |
| Total Carbs | 8.43g | 4% | |
| Sugars | 6.11g | 35% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 16.18g | 47% | |
| Vitamin C | 1.5mg | 4% | |
| Iron | 0.9mg | 7% | |
| Calcium | 16.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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