Recipe by Helen Dollaghan, from the Sept. 16, 1979, edition of The Denver Post. You could easily adapt this recipe for any game bird, such as pheasant or partridge. Preheat the oven to 350 degrees. Serves 6.
Ingredients
6 Cornish game hens
Salt and pepper
Cooking oil (such as olive)
1 can (1 pound) whole cranberry sauce
1/2 stick ( 1/4cup) butter
1/4 cup orange juice
2 teaspoons grated orange rind
1/8 teaspoon poultry seasoning
2 teaspoons brown sugar
Directions
Sprinkle cavity of hens with salt and pepper. Rub hens on all sides with oil. Place hens, breast sides up, in shallow pan. Bake hens, uncovered, in oven preheated to 350 degrees for about 30 minutes. Combine cranberry sauce, butter, orange juice, orange rind, poultry seasoning and brown sugar. Cook over moderate heat, stirring frequently, until butter and cranberry sauce melt. Pour cranberry mixture over hens. Continue to bake, uncovered, at 350 degrees about 30 minutes longer or until done. Baste hens frequently with cranberry mixture.
*Each week, we uncover a recipe from the Denver Post vault. Today we kick off the Thanksgiving season with this easy supper.
