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

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