Best 9 Clementine And Cranberry Glazed Cornish Game Hens Recipes

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Indulge in a culinary journey with our exquisite Clementine and Cranberry Glazed Cornish Game Hens, where citrusy clementines and tart cranberries unite to create a glaze that tantalizes the taste buds. Perfectly roasted cornish game hens emerge from the oven with a crispy, golden-brown skin, while the glaze imparts a sweet and tangy flavor that permeates every bite. Accompanying this main course is a delightful Cranberry-Clementine Stuffing, a harmonious blend of savory sausage, tangy cranberries, and aromatic herbs, nestled within the hens, adding a layer of moistness and richness. To complete the feast, we present a refreshing Clementine and Cranberry Salad, a vibrant medley of crisp greens, juicy clementines, plump cranberries, and a zesty vinaigrette dressing, providing a light and tangy contrast to the richness of the main course. Embark on this culinary adventure and treat your palate to a symphony of flavors with our Clementine and Cranberry Glazed Cornish Game Hens, sure to leave a lasting impression on your taste buds.

Here are our top 9 tried and tested recipes!

ORANGE-CRANBERRY GLAZED CORNISH HENS



Orange-Cranberry Glazed Cornish Hens image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 12

4 Cornish game hens (1 1/4 to 1 1/2 pounds each)
1 large onion, sliced into rounds, rings separated
2 oranges, sliced into rounds, plus 1 cup fresh orange juice (from about 4 oranges)
8 sprigs fresh rosemary, plus 2 teaspoons finely chopped
Kosher salt and freshly ground pepper
1/2 cup cranberries (fresh or frozen)
1/2 cup pure maple syrup
1 tablespoon coriander seeds, crushed or coarsely ground
1/2 teaspoon ancho chile powder
2 teaspoons white wine vinegar
1 stick unsalted butter
3 cloves garlic, chopped

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F. Cut the hens in half with kitchen shears, removing the backbone and cutting through the middle of the breastbone. Divide the onion, oranges and rosemary sprigs between 2 rimmed baking sheets. Arrange the hens skin-side up on the baking sheets and season all over with salt and pepper. Set aside at room temperature, 30 minutes.
  • Meanwhile, combine the orange juice, cranberries, maple syrup, 1 teaspoon coriander, the chile powder and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to a simmer. Cook, mashing the cranberries as they start to burst, until the mixture is thickened and reduced to about 3/4 cup, 20 to 25 minutes. Stir in the vinegar and season with salt. Set aside.
  • Melt the butter in a small saucepan over medium heat. Reduce the heat to low and add the chopped rosemary, garlic and the remaining 2 teaspoons coriander. Cook 30 seconds, then remove from the heat.
  • Pat the hens dry with paper towels, then brush with the flavored butter. Roast the hens until the skin is browned and a thermometer inserted into the thigh registers 165 degrees F, 25 to 30 minutes. Remove from the oven and switch to the broiler setting. Brush the hens with the orange-cranberry sauce, then broil, one baking sheet at a time, until glazed and dark brown in spots, 2 to 3 minutes.

ORANGE BALSAMIC ROCK CORNISH GAME HENS



Orange Balsamic Rock Cornish Game Hens image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 7

6 hens, rinsed and pat dry
Coarse salt
Coarse black pepper
1 cup defrosted orange juice concentrate
1 cup aged balsamic vinegar
3 to 4 tablespoons extra-virgin olive oil
7 to 8 stems rosemary, chopped

Steps:

  • Preheat oven to 425 degrees F.
  • Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and olive oil and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425 degrees F and 30 minutes at 375 degrees F.

CORNISH GAME HEN WITH DOUBLE-CRANBERRY AND THYME SAUCE



Cornish Game Hen with Double-Cranberry and Thyme Sauce image

This is the perfect entrée for a holiday dinner for two. Complete the meal with sautéed green beans and wild mushrooms and a wild-rice pilaf with chopped fresh parsley and hazelnuts. For dessert? Chocolate mousse topped with rum-spiked whipped cream and chopped crystallized ginger.

Provided by Bon Appétit Test Kitchen

Categories     Roast     Quick & Easy     Cranberry     Fall     Winter     Thyme     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 9

3 tablespoons butter, divided
1 tablespoon golden brown sugar
3 teaspoons chopped fresh thyme, divided
1 1 1/2- to 1 3/4-pound Cornish game hen, halved, backbone removed, rinsed, patted dry
1/2 tablespoon all purpose flour
3/4 cup low-salt chicken broth
1/2 cup white grape juice
1/3 cup frozen cranberry juice cocktail concentrate, thawed
1/4 cup dried sweetened cranberries

Steps:

  • Preheat oven to 450°F. Blend 2 tablespoons butter, sugar, and 2 teaspoons thyme in small bowl. Sprinkle hen halves with salt and pepper. Spread skin of each with half of butter mixture. Heat large nonstick skillet over medium-high heat. Add hen halves, skin side down. Sear until deep brown, about 4 minutes. Turn, skin side up, and sear 1 minute. Remove from heat. Transfer hen halves, skin side up, to small rimmed baking sheet. Reserve skillet (mixture will be dark). Roast hen halves until cooked through and juices run clear when pierced with fork, about 20 minutes.
  • Meanwhile, blend remaining 1 tablespoon butter and 1/2 tablespoon flour in small bowl. Add broth, grape juice, cranberry concentrate, and remaining 1 teaspoon thyme to reserved skillet. Boil until sauce is reduced to 3/4 cup, whisking often, about 7 minutes. Whisk in flour mixture and cranberries. Simmer until sauce coats spoon, stirring often, about 2 minutes. Season with salt and pepper. Transfer hen halves to plates. Spoon sauce over and serve.

HERB CORNISH HENS WITH CRANBERRY-ORANGE SAUCE



Herb Cornish Hens with Cranberry-Orange Sauce image

Baked Cornish hens are smothered in a delicious cranberry-orange sauce with a touch of ginger.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 8

Number Of Ingredients 10

4 Rock Cornish hens (about 2 lb each)
2 tablespoons roasted garlic-flavored vegetable oil or plain vegetable oil
1 teaspoon salt
1 teaspoon dried thyme leaves
1/2 teaspoon pepper
1 can (16 oz) whole berry cranberry sauce
3 tablespoons sweet orange marmalade
2 teaspoons grated gingerroot
1 clementine tangerine, peeled, sectioned
Thyme sprigs, if desired

Steps:

  • Heat oven to 350°F. On rack in shallow roasting pan, place hens, breast sides up. Brush with oil. Sprinkle inside and out with salt, dried thyme and pepper. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Bake uncovered 1 hour to 1 hour 15 minutes until juice of hens is clear when thickest pieces are cut to bone (at least 165°F).
  • Meanwhile, in 1-quart saucepan, heat cranberry sauce over low heat, stirring constantly, until melted. Stir in marmalade, gingerroot and clementine sections. Cook 1 minute.
  • To serve, cut each hen in half along backbone and breastbone from tail to neck, using kitchen scissors. Serve hens with warm sauce. Garnish with thyme sprigs.

Nutrition Facts : Calories 770, Carbohydrate 29 g, Cholesterol 320 mg, Fat 5, Fiber 0 g, Protein 55 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 25 g, TransFat 1 g

CRANBERRY-STUFFED CORNISH GAME HENS



Cranberry-Stuffed Cornish Game Hens image

Dried cranberries add plenty of flavor to these Cornish game hens.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 16

8 ounces rye bread (about 1/2 loaf), trimmed of crust and cut into 1/4-inch dice
1/2 tablespoon extra-virgin olive oil
1 small leek, white and pale-green parts only, halved lengthwise, thinly sliced into half-moons, and rinsed well
3 ounces shiitake mushrooms, stemmed, wiped clean, and coarsely chopped
1 garlic clove, finely chopped
1 teaspoon coarse salt
1 tablespoon chopped fresh sage, plus leaves (optional), for garnish
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
3/4 cup dried cranberries
3/4 cup reduced-fat, low-sodium canned chicken broth
6 Cornish game hens (1 1/2 pounds each)
1 tablespoon unsalted butter, room temperature
1/4 teaspoon freshly ground pepper
1/2 cup port

Steps:

  • Preheat oven to 350 degrees. Spread out diced bread on a rimmed baking sheet; toastin oven, turning occasionally, until light brown and dry, 10 to 12 minutes. Set aside.
  • Raise oven temperature to 450 degrees. In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Add leek, mushrooms, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, about 2 minutes. Transfer to a bowl; stir in bread, chopped sage, parsley, mustard, thyme, 1/2 cup dried cranberries, and 1/2 cup broth.
  • Spoon stuffing into bird cavities; tie legs together with kitchen twine. Rub birds with butter, then sprinkle with pepper and remaining 1/2 teaspoon salt.
  • Arrange birds on a roasting rack in a large roasting pan. Roast until golden brown, about 30 minutes. Reduce oven temperature to 350 degrees, and continue roasting until an instant-read thermometer inserted into thickest part of thighs (avoiding bone) registers 170 degrees, 15 to 20 minutes more. Transfer rack with birds to a rimmed baking sheet, and let rest.
  • Set roasting pan on top of stove across two burners; set heat to medium-high. Add port and remaining 1/4 cup broth; deglaze pan, scraping up any browned bits from bottom with a wooden spoon. Add remaining 1/4 cup dried cranberries; cook, stirring, until sauce reduces slightly, 2 to 3 minutes.
  • Place birds on a serving platter, and drizzle sauce over them. Garnish with sage leaves, if desired, and serve.

Nutrition Facts : Calories 487 g, Cholesterol 223 g, Fat 13 g, Fiber 3 g, Protein 53 g, Sodium 759 g

STUFFED CORNISH GAME HENS WITH CRANBERRY GLAZE



Stuffed Cornish Game Hens with Cranberry Glaze image

This recipe was e-mailed to me by a friend. I made it this year for Christmas Eve dinner with great raves and success so I wanted to share it with you.

Provided by Judith N.

Categories     Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 17

2 1/4 cups cranberries, rinsed and drained
3/4 cup dry red wine
3 tablespoons honey
1 tablespoon olive oil
1 tablespoon melted butter
1/3 cup minced onion
1/3 cup minced celery
1/3 cup cranberries, rinsed and drained,coarsely chopped
2 cups French bread cubes, 1/2 " thick
1/4 cup chicken broth
1/4 cup finely chopped parsley
1 teaspoon dried sage, crushed
1/4 teaspoon dried thyme, crushed
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper, divided
4 Cornish hens, giblets removed,thawed,rinsed and dried
kitchen string

Steps:

  • Prepare the glaze: Combine cranberries and wine in saucepan, bring to a boil, reduce heat and simmer 5 minutes.
  • Stir in honey and continue to simmer 2 minutes.
  • Strain glaze, stir in oil and set aside.
  • Prepare the game hens and stuffing: Melt butter in saucepan over medium heat, add onion, celery and cranberries.
  • Saute for 3 minutes.
  • Add sauteed mixture to the French bread cubes.
  • Let cool.
  • Stir in chicken broth, parsley, sage, thyme, 1/4 Tsp.
  • salt and 1/8 Tsp.
  • pepper.
  • Stuff game hens with the stuffing and tie drumsticks together with kitchen string.
  • Place hens in a roasting pan.
  • Brush some of glaze over each game hen and sprinkle with a little salt and pepper.
  • Place in a preheated 450 degree oven for 20 minutes.
  • Reduce heat to 350 degrees and continue roasting for 45 minutes longer.
  • Baste hens with glaze and sprinkle with salt and pepper (salt& pepper is optional, I didn't do it) twice more during the cooking time.
  • Remove hens from oven and let rest 5 minutes.
  • Cut strings and serve.

Nutrition Facts : Calories 768.5, Fat 17.9, SaturatedFat 5.1, Cholesterol 225.1, Sodium 1225, Carbohydrate 82.6, Fiber 6.8, Sugar 16.8, Protein 58.9

CORNISH GAME HENS WITH CRANBERRY SAUCE



Cornish Game Hens With Cranberry Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 Cornish game hens, with giblets,each about 1 1/4 pounds
2 tablespoons corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
1 onion, peeled
1/4 cup dry white wine
1 tablespoon honey
2/3 cup fresh or canned chicken broth
1 tablespoon tomato paste
2 cups fresh cranberries
1 tablespoon butter

Steps:

  • Preheat the oven to 450 degrees.
  • Put the game hens in a shallow, flameproof baking dish without crowding. Rub the hens all over with oil and sprinkle with salt and pepper. Cut the onion in half and place the halves, cut side down, around the hens. Arrange the gizzards and livers around the hens.
  • Place the baking dish with hens on top of the stove over low heat. Turn the hens around in the dish to coat with the oil. Arrange the hens on their sides. Place in the oven and bake 15 minutes, basting often.
  • Turn the hens to other side and continue baking 15 minutes, basting often.
  • Turn the hens breast side up and continue baking about 10 minutes, basting often.
  • Transfer the hens to a heated serving platter and cover with foil to keep warm.
  • Skim off most of the fat from the pan liquid in the baking dish. Put the baking dish on top of the stove and bring the pan liquid to a boil. Add the wine and stir to dissolve any brown particles that may cling to the bottom of the pan. Strain the sauce into a saucepan and bring to a boil. Cook down to about half and add the honey, chicken broth and tomato paste. Stir. Add any liquid that has accumulated inside or around the hens. Add the cranberries and bring to a boil.
  • Cook until the cranberries pop, about 3 minutes, stirring often. Swirl in the butter. Add salt and pepper. Pour the sauce over the hens and serve.

Nutrition Facts : @context http, Calories 834, UnsaturatedFat 37 grams, Carbohydrate 16 grams, Fat 57 grams, Fiber 4 grams, Protein 59 grams, SaturatedFat 15 grams, Sodium 1161 milligrams, Sugar 9 grams, TransFat 0 grams

CRANBERRY-GLAZED CORNISH HENS



Cranberry-Glazed Cornish Hens image

Oregon is noted for its cranberry production and has many bogs throughout the state. In the Northwest, we use cranberries in a great variety of ways-in sauce, as a complement to meats, and in baked goods like cakes and muffins.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

1 can (10-1/2 ounces) chicken gravy
1/2 cup jellied cranberry sauce
1 tablespoon Dijon mustard
1 teaspoon grated orange zest
3 Cornish game hens (1-1/2 pounds each)
Salt and pepper to taste
Cooked wild rice
Orange slices

Steps:

  • In 1-qt. saucepan, combine the gravy, cranberry sauce, mustard and orange zest. Cook over low heat, stirring constantly, until glaze is smooth., Cut hens in half lengthwise; rinse and pat dry. Sprinkle with salt and pepper. Place on rack with drip pan, skin side down; spoon half of the glaze over hens. , Bake at 400° for 20 minutes. Turn hens; bake 25 minutes longer or until a thermometer reads 180°, basting occasionally with remaining glaze., Serve on bed of wild rice and garnish with twists of thinly sliced orange.

Nutrition Facts : Fat 63 g fat (17 g saturated fat), Cholesterol 450 mg cholesterol, Sodium 504 mg sodium, Carbohydrate 12 g carbohydrate, Fiber trace fiber, Protein 77 g protein.

GLAZED CORNISH HENS



Glazed Cornish Hens image

If you're looking to add a touch of elegance to your holiday dinner table, we suggest these Cornish game hens topped with a sweet apricot glaze. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 5

2 Cornish game hens (20 to 24 ounces each), split lengthwise
1/4 teaspoon salt
1/8 teaspoon white pepper
1/3 cup apricot spreadable fruit
1 tablespoon orange juice

Steps:

  • Preheat oven to 350°. Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, 30 minutes. , In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake until golden brown and juices run clear, 30-35 minutes, basting several times with remaining apricot mixture. Let stand 5 minutes before serving.

Nutrition Facts : Calories 402 calories, Fat 24g fat (7g saturated fat), Cholesterol 175mg cholesterol, Sodium 233mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 30g protein.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Choose fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, ripe clementines and cranberries, and use high-quality olive oil and butter.
  • Don't overcook the Cornish game hens: Cornish game hens are small and delicate, so they cook quickly. Overcooking them will make them dry and tough. Roast them for just 45-50 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
  • Let the hens rest before carving: Once the hens are cooked, let them rest for 10-15 minutes before carving. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
  • Serve the hens with your favorite sides: Cornish game hens can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice. You can also add a simple green salad to round out the meal.

Conclusion:

This recipe for Clementine and Cranberry Glazed Cornish Game Hens is a delicious and easy-to-make main course that is perfect for a special occasion. The hens are roasted in a flavorful glaze made with clementines, cranberries, and spices, and they are served with a simple but elegant cranberry sauce. This dish is sure to impress your guests and leave them wanting more.

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