CRANBERRY ORANGE CORNISH GAME HENS

For cooking convenience, purchase a goose equipped with Volk's Pop-Up Timer^®. Cornish game hens provide an elegant, yet easy alternative to wrestling with a big turkey. The meat is usually more moist, and the cranberry orange sauce adds beautiful holiday color and flavor to the hens. This recipe serves a half of a hen to each guest. For heartier appetites, or if you are only serving a few dishes, double the recipe so that each guest gets a whole hen.

Servings: 8

Ingredients

4		Cornish game hens
		salt
		pepper
1		large chopped carrot
1		large chopped celery stalk
1		medium chopped onion
1		chopped orange
1/4	cup	water
1	cup	cranberries
1	cup	orange marmalade
1	teaspoon	lemon juice

Preparation

1. Preheat the oven to 400 degrees.

2. Wash the Cornish game hens inside and out. Salt and pepper the cavity on each hen.

3. In a small bowl mix together the carrot, celery, onion, and orange pieces. Distribute the vegetable mixture evenly between the hens.

4. Place the hens in a roasting pan breast side down and roast for 20 minutes.

5. In a medium saucepan, bring the water to a boil over medium high heat. Add the cranberries and cook until the cranberries pop, about 5 minutes.

6. Add the marmalade and the lemon juice. Reduce the heat to medium low and cook until the marmalade melts and the mixture is somewhat fluid.

7. Set the sauce aside for the flavors to blend.

8. When the hens have roasted for 20 minutes, remove them from the oven and flip breast side up. Return to the oven and roast for an additional 20 minutes.

9. Remove the hens from the oven again and spread the cranberry orange sauce all over the sides and tops of the hens. Return the hens to the oven and continue to bake for about 10-15 minutes.

10. Remove the hens from the oven, tent with foil, and let sit for ten minutes to rest. Cut the hens in half with a sharp knife and kitchen shears if necessary. Place on a serving platter or individual dishes.