Orange-Ginger Hens with Cranberry Salsa

Categories: 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

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 degrees for 1 hour or until hens are done, basting often with butter mixture. Serve with Cranberry Salsa and, if desired, rice pilaf.

4. Cranberry Salsa:

5. Soak cranberries in orange juice in a large bowl 30 minutes. Stir in cucumber and remaining ingredients. Cover and chill.

6. makes 3 cups

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