Cornish Hens in Apricot and Cranberry Glaze

What on earth is a mother of seven doing posting about cooking for two? I started out this two-fer crusade simply wanting to come up with alternatives to the traditional Thanksgiving dinner.

Hands-On Time: 10 minutes
Ready In: 1 hour
Yield: 2 servings


    2 Cornish hens, 1 1/4 lbs (20 oz.) each
    2 orange wedges
    2 whole cloves
    olive oil
    salt and pepper
    1 tablespoon each cranberry jelly and apricot preserves
    1 tablespoon chicken stock


  1. Rinse hens and pat dry.
  2. Place in a shallow roasting pan -- a rack works best -- and brush with olive oil.
  3. Salt and pepper lightly.
  4. Stud each orange wedge -- 1/8 of an orange each is a good size -- with a single clove.
  5. Stuff the hens with the studded orange wedges.
  6. Tent loosely with foil and bake in a 350 degree F oven for one hour total.
  7. Remove foil after a half hour so hens will brown.
  8. Combine the cranberry jelly and apricot preserves with the stock. Mix well and brush the hens with this during the last 10 minutes of cooking time.
See more recipes from Anne Coleman (aka Short Order Mom).

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