Cornish Game Hen With Double-cranberry And Thyme Sauce Recipe


  • 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
  • Inputs:
  • This dish is simply sublime. The sauce is out of this world. I read all the reviews and made the following adjustments, all of which worked very well: 1. cornstarch instead of flour for the sauce. 2. white wine instead of grape juice for the sauce. 3. Tripled, rather than quadruple, the sauce ingredients for 4 hens, and that was plenty. 4. Let the butter reach room temp before mixing the ingredients to spread on the hens. That made the process very easy. Be patient in reducing the sauce, it will get there.
  • made these hens last night for valentine's day, and we were totally satisfied...I used white wine instead of grape juice as someone had suggested and a bit more of the flour/butter combo to thicken the could not have been better! Served with potato gnocchis with three cheeses (goat, ricotta and grated romano mixed with about a teaspoon of thyme and lots of black pepper) and asparagus steamed with red onion and garlic, then topped with rice wine vinagrette, crumbled Roquefort cheese and diced fresh tomato -- beautiful and delicious!!! This recipe is a definite keeper.


I Had A Few Recipes That I Am Ambivalent In Making For Christmas, And I Decided To Pamper My Sister As She Loves Cranberries. I Am Going To Implement Some Adaptations By Those Who Have Made This Recipe.

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