Ingredients
1 can (10-1/2 ounces) chicken gravy1/2 cup jellied cranberry sauce1 tablespoon Dijon mustard1 teaspoon grated orange zest3 Cornish game hens (1-1/2 pounds each)Salt and pepper to tasteCooked wild riceOrange slices
Preparation
In 1-qt. saucepan, combine the gravy, cranberry sauce, mustard and orange zest. Cook over low heat, stirring constantly, until glaze is smooth.
Cut hens in half lengthwise; rinse and pat dry. Sprinkle with salt and pepper. Place on rack with drip pan, skin side down; spoon half of the glaze over hens.
Bake at 400° for 20 minutes. Turn hens; bake 25 minutes longer or until a thermometer reads 180°, basting occasionally with remaining glaze.
Serve on bed of wild rice and garnish with twists of thinly sliced orange.
