Autumn Dinner Recipes: Main Courses: Apricot Cranberry-Walnut Cornish Hens
Recipe created for you by Wild Thymes Farm

Autumn Dinner Recipes Index

Apricot Cranberry-Walnut Cornish Hens

Serves 4-6
 
4 Cornish hens (2 chickens can be substituted)

2 cups balsamic vinegar

1 tablespoon orange juice concentrate

1 cup Wild Thymes Apricot Cranberry Walnut Chutney

Salt & pepper to taste

Combine chutney, orange concentrate and vinegar. Marinate hens for at least 2 hours (turning a few times), but preferably over night. Pre-heat oven to 350 F. Place hens in roasting pan. Cook for 1 hour basting with marinade every 15 minutes.

Serve with either Wild Thymes Arugula and Smoked Mozzarella Salad with Lemon Vinaigrette, Wild Thymes Arugula Tangerine and Blue Cheese Salad or Wild Thymes Endive & Radicchio Salad with Pears, Figs & Cabrales and either Wild Thymes Roasted Apple Shallot Wild Rice, Wild Thymes Cranberry Orzo Salad or Wild Thymes Chutney Stuffing.