Looking for a simple but elegant company meal? Mandarin Pineapple Orange Cornish Hens are easy to prepare, and while they’re baking, you’ll have time to fix your sides and set the table!
4 Cornish hens
1/4 cup melted butter
1 teaspoon salt (or salt substitute)
1/4 cup Pineapple Orange Habanero Pepper Jelly
12 cup Madeira wine, sherry, or chicken broth (we use sherry.)
2 tablespoons lemon juice (squeeze it yourself; don’t use bottled lemon juice)
1 teaspoon ground mustard
1/4 teaspoon ground allspice
Prepare the hens by tying their legs together and turning the wing tips under the backs. Place them on a greased cookie pan, brush with butter, and sprinkle with salt. Bake, uncovered, at 350° F degrees for one hour.
After you set the oven timer, take the next 45 minutes to get your side dishes together, etc.
When the hens have about 15 minutes left in the oven, combine all the other ingredients in a saucepan and bring to a boil. Turn the heat way down, and let it simmer for about 15 minutes. Spoon it all over the hens, and let them bake fifteen more minutes, or until your meat thermometer reads 180° F degrees.
If everyone has a hen apiece, you can serve 4 with this recipe. If you’ve got four hearty eaters, you might want to double everything!