Roasted Cornish Hens with Dried Cranberries

Diane's Recipes

From Seriously Simple: Easy Recipes for Creative Cooks

Serves 4-6

 

Marinade Ingredients

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

2 tablespoons sherry or Marsala

1/4 cup olive oil

2 shallots, minced

Salt and freshly ground black pepper

 

3 Cornish hens, about1 1/2 pounds each, cut in half

1 bunch watercress, for garnish

1/4 cup dried cranberries

1/2 cup white wine

 

1. In a small mixing bowl combine the marinade ingredients and mix to combine. Place the hen halves in a zip-lock bag and pour in the marinade. Make sure the marinade is evenly distributed. Zip the bag and refrigerate for 2-8 hours.

2. Preheat the oven to 425F. Remove the hens from the marinade and place them in a heavy roasting pan, breast side up. Pour over the remaining marinade. Roast the hens about 40-45 minutes, basting with the pan juices every 15 minutes, until the hens are golden brown.

3. Place the hens on a serving platter and cover with foil.

4. Add the cranberries and wine to the hens’ juices and place on top of the stove on medium-high heat. Reduce the juices for about 3 minutes or until the cranberries are softened. Taste for seasoning. Spoon over the hens, garnish with the watercress and serve immediately.

Advance Preparation: This may be made through step 1 up to 8 hours ahead and refrigerated.

Keywords: Roasted Cornish Hens with Dried Cranberries

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