Orange-Ginger Hens with Cranberry Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This classic holiday recipe features cornish hens, rubbed with orange and ginger and roasted to perfection. Serve along side rice pilaf and cranberry salsa. Ingredients:
4 (1 1/2-pound) cornish hens |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup butter or margarine |
1/4 cup lemon juice |
1 tablespoon grated orange rind |
3/4 cup fresh orange juice |
4 garlic cloves, minced |
1 tablespoon grated fresh ginger |
1 tablespoon dijon mustard |
1 teaspoon prepared horseradish |
cranberry salsa |
hot cooked basmati rice pilaf (optional) |
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° 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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