Free Recipe Cornish Hens with Raspberry Sauce
Recipe Type: Free Appetizer Recipes
Recipe Preparation: bake
Recipe Serves: 4
Ingredients for Cornish Hens with Raspberry Sauce Recipe
-Dottie Cross TMPJ72B
2 (1-1/2 pound) Cornish hens
2 tb Honey; divided
1 ts Rubbed sage
2-1/4 c Frozen unsweetned
1/2 ts Balsamic vinegar
Cornish Hens with Raspberry Sauce Preparation
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 1/4 cup sauce). 282 calories (28% from fat), 8.8 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 email@example.com (Lynn A Montroy) on Apr 13, 1997
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