Cornish hens with raspberry sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Dottie Cross TMPJ72B | ||
| 2 | (1-1/2 pound) Cornish hens | |
| 2 | tablespoons | Honey; divided |
| 1 | teaspoon | Rubbed sage |
| 2¼ | cup | Frozen unsweetned raspberries; thawed |
| ½ | teaspoon | Balsamic vinegar |
Directions
Remove giblets from hens and discard. Rinse hens under cold running water; pat dry. Remove skin, and trim excess fat; split hens in half lengthwise.
Place, meaty side up, on rack in roasting pan. Brush with 1 tablespoon honey; sprinkle with sage. Bake at 325 degrees for 1 hour or until juices run clear. Set aside; keep warm. Positon knife blade in food processor bowl; add thawed raspberries, and process until smooth. Strain through dampened cheesecloth, reserving liquid. Combine reserved liquid, remaining honey, and vinegar in a saucepan; stir well. Place over medium heat, and cook until thoroughly heated, stirring frequently. Spoon sauce onto serving plates; place hens on top.
Yield: 4 servings (serving size: 1 Cornish hen half and ¼ cup sauce). 282 calories (28% from fat), 8⅘ grams fat, 98 mg sodium, 101 mg cholesterol.
Source: Eating Well Magazine - Nov/Dec, 1992 Reformatted by: CYGNUS, HCPM52C
Posted to TNT - Prodigy's Recipe Exchange Newsletter by novmom@...
(Lynn A Montroy) on Apr 13, 1997