• 1 cup low sugar orange juice
  • ½ cup + 4 tablespoons coffee liqueur
  • ½ cup apricot preserves
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons Dijon mustard
  • 4 (1 ½ -pound) Cornish hens, quartered


  1. Preheat the oven to 450. Combine the orange juice, liqueur, and preserves in a small saucepan; bring to a boil. Cook, stirring, until the preserves melt, 1-2 minutes. Reduce the heat and simmer until syrupy, about 4 minutes. Remove from the heat and stir in the vinegar and mustard. Transfer ¼ cup of the sauce to a small bowl.
  2. Gently lift the skin from the meat on each hen; brush 1 tablespoon of the sauce from the bowl under the skin of each. Place the hens in a single layer in a roasting pan. Roast until cooked through, about 25 minutes.
  3. Just before serving, bring the sauce back to a boil. Place 2 pieces of hen on each of 8 plates; spoon the sauce over each.


Nutrition Per Serving

Serving size: (½ Cornish hen with about 2 tablespoons sauce)

300 Calories, 5g Fat, 1g Saturated Fat, 103mg Cholesterol, 279mg Sodium, 30g Carbohydrates, 0g Fiber, 2g Protein, 34mg Calcium



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