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June 2000 Issue
Cornish Hens in Cranberry-Orange Sauce
by Royce Smith
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Greetings and welcome to "Momma Gert's Place - The Soul Food Connection".

The month of June is here and the weather has finally become a bit warmer. This month, I bring you the final installment in the series of cooking for two. Hopefully you have enjoyed these past three months of meals for couples.

Thanks for your continued support.


Cornish Hens in Cranberry-Orange Sauce

  • 2 cleaned Cornish hens (each weighing about 1 1/2 pounds)
  • 2 tablespoons butter
  • salt to taste
  • pepper to taste
  • 1/2 cup cold water
  • 1/2 teaspoon instant chicken bouillon granules
  • 2 tablespoons sugar
  • 1/2 teaspoon cornstarch
  • dash ginger
  • dash of garlic powder
  • 1/2 cup frozen cranberries
  • 2 tablespoons orange marmalade
To prepare the birds for cooking, tie the legs of the Cornish hens together to the tail. Twist the wing tips under the hen.

Brown the bird on all sides in butter in a skillet. Season with salt and pepper to taste. Add 1/4 cup cold water to the pan drippings with chicken bouillon granules. Cover and simmer for 1 hour or until the bird is fork tender.

Meanwhile, prepare sauce by combining the sugar, cornstarch, ginger, and garlic powder in a small saucepan. Stir in the remaining cold water. Cook and stir until the mixture has begun to thicken. Stir in the cranberries and orange marmalade. Cook for 5 minutes until the cranberries pop.

Transfer the birds to a heated platter. Spoon the sauce over birds and pass the remaining sauce in a gravy boat.

  • Yields: 2 servings
  • Preparation Time: 1 hour

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