Recipe - Cornish Hens With Raspberry Sauce

Dottie Cross TMPJ72B
2 (1One half pound) Cornish hens
2 tablespoon Honey; divided
1 teaspoon Rubbed sage
2 One fourth cup Frozen unsweetned
raspberries; thawed
One half teaspoon Balsamic vinegar

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 One fourth 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 novmom@juno.com
(Lynn A Montroy) on Apr 13, 1997