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Raspberry Cornish Hen
Makes 4 Servings
*2 Cornish game hens
*1 cup fresh or frozen raspberries
*2 cloves minced fresh garlic
*1 tablespoon olive oil
*1 teaspoon low-sodium tamari sauce
*1/3 cup raspberry vinegar
*1/3 cup plum wine
*2 teaspoons chopped fresh mint
*2 teaspoons cornstarch
*2 teaspoons water
1Cut thawed hens in half lengthwise and remove skin and wing bone. Place in a large shallow bowl.
2In a blender container, puree the raspberries, garlic, olive oil, tamari sauce, vinegar and wine until smooth. Add the fresh mint and mix by hand.
3Pour 1/2 marinade over hens and marinate, covered, in the refrigerator for at least 2 hours.
4Preheat oven to 350F degrees. Lightly coat a baking pan with olive oil.
5Place marinated hens in a baking pan, cover and bake for 30 to 40 minutes until golden brown, or until juices run clear when thigh is pierced with a fork.
6Pour remaining 1/2 of marinade through a fine mesh strainer into a small saucepan. In a small bowl or cup, combine cornstarch and water to form a thin paste. Stir into marinade, bring to a boil, reduce heat and simmer until sauce is thickened, about 2 minutes. Serve 2 tablespoons sauce over each 1/2 hen.
  • You can sometimes find fresh Cornish hens at the market, but they usually come frozen. Thaw in the refrigerator overnight to decrease the chance of bacterial growth.
  • EACH SERVING CONTAINS APPROXIMATELY: 150 calories, 5 gm. carbohydrate, 5 gm. fat, 90 mg. cholesterol, 20 gm. protein, 118 mg. sodium, Trace fiber
  • Source
    Barry Correia, Executive Chef, Canyon Ranch in the Berkshires Health Resort, Lenox, Massachusetts