Orange Cornish Hens

8 Cornish Hens

24 oz. orange juice

3 Tbsp. sugar

1/2 cup dry sherry

2 naval oranges, chopped

1 Tbsp. orange zest

1/4 cup butter

Salt and pepper to taste

2 Tbsp. cornstarch

2 Tbsp. water

Cook hens at 350 degrees for approximately 35 - 45 minutes depending on size. At same time, combine orange juice, sugar, sherry, oranges, orange zest, butter and salt and pepper in a small sauce pan. Simmer over low heat for 15 minutes. Combine cornstarch and water together, mix well and add to orange juice mixture. Simmer until thickened.

Pour orange sauce over cooked hens and serve. In case you don’t know, orange zest is the very outside skin of the orange peel. You can scrape it off with a very sharp knife or use a tool called a zester that especially made for getting the zest without too much of the rest of the peel. Orange zest has a very strong orange flavor.

The Skinny: If you cannot tolerate alcohol then substitute apple cider for the sherry. It does not have the same flavor but will add some flavor and liquid to the sauce.