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Fruited Cornish Game Hens

Blackberry and Tangerine Sauce with Hens
This is a delicious and elegant meal that can easily be prepared in advance and is delicious with a rice pilaf and green salad"


3 cornish game hens 20 each
3 tsp seasoning salt
6 tangerines pitted sliced in 1/8s
1 20 jar seedless blackberry preserves
1 slice of fresh lemon
splash of grand marnier(optional)


Wash and season birds well with seasoning salt many hours before roasting or the night before and place 2-3 pieces of tangerine inside each bird
Mix blackberry preserves, 3 tangerines cut 1/8s and pitted and squeeze juice into the pan of blackberry preserve. Add the juice of one slice of fresh lemon and a splash of grand marnier if desired
Heat until all melt together and set aside in refrigerator until you are ready to roast the birds
Place birds breast side up in an open foil pan scatter any remaining tangerines in slices around them
Carefully pour blackberry mixture on top
Roast at 350 degrees Fahrenheit for one hour
Remove and cool
Cut each bird in half and place back in pan
Pour sauce in pan on top of half birds
Heat at about 375 degrees for 15 to 20 minutes.
Pass remove and serve with sauce and tangerine slices and pass the sauce and remaining tangerine slices

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Nutritional Information
Per Serving

no nutrition information available

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