HOLIDAYS 2014: CORNISH HENS IN PORT CHERRY GLAZE(click here to print)

CORNISH HENS IN PORT CHERRY GLAZE                                                 

1/2 cup sugar free cherry preserves (Smuckers)

1/2 cup port

1 tablespoon grated fresh ginger

1 tablespoon balsamic vinegar

3/4 teaspoon salt, divided                   

2 (1 1/2-pound) Cornish hens

1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 400°. Place a wire rack on a baking sheet; coat rack with cooking spray. Combine preserves, port, ginger, vinegar, and 1/4 teaspoon salt in a small saucepan. Bring to a boil; cook 9 minutes or until slightly thickened, stirring occasionally. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Set on wire rack on baking sheet. Bake at 400° for 15 minutes. Brush hens with cherry mixture; bake 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165°, brushing with cherry mixture every 10 minutes. Remove from oven. Let stand 5 minutes. Remove twine; split hens in half lengthwise.

 

serves 2; 8 carbs

Photo by Randy Mayor/Styling Leigh Ann Ross
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