My Final Weight Loss Journey

This was so tasty!  I would make this again and again...Especially for company!  It is very elegant and good!  It is not strong in the Cherry flavor as the ginger balances out the cherry preserves and the port wine.  You need to try this dish.  Very easy.  I'd do this again for a small gathering at Thanksgiving or CHristmas.

HU's:  6
Servings:  4 (serving size: 1/2 hen)

1/2 cup cherry preserves
1/2 cup port wine
1 tablespoon grated fresh ginger
1 tablespoon balsamic vinegar
2 - (1 1/2-pound) Cornish hens

Instructions:

Preheat oven to 400 degrees.  Place a wire rack on a baking sheet; coat rack with cooking spray.  Combine preserves, port, ginger, vinegar and 1/4 teaspoon salt in a small sauce pan. Bring to a boil; cook 9 minutes  or until slightly chickened, stirring occasionally.  Remove and discard giblets and necks from hens.  Rinse hens with cold water; pat dry, Remove skin; trim excess fat.  Working with 1 hen at a time, tie ends of legs together with twine.  Lift wing tops up and over back; and tuck under hen.  Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly grown black pepper.  Set wire rack on baking sheet.  Bake at 400 degrees for 15 minutes.  Brush hens with cherry mixture; bake 40 minutes or until a thermometer inserted in the meaty part of the thigh registers 165 degrees,, brushing with cherry mixture every 10 minutes.  Remove from oven.  Let stand 5 minutes.  Remove twine; split hens in half lengthwise. Yield; 4 servings (sering size 1/2 hen).

CALORIES 277, Fat 4.9g (sat 1.3g, mono 1.8g, poly 1.2g) PROTEIN 29.4g, CARB 27.5g, FIBER 0.1g, CHOL 13.3 mg, IRON 1.3 mg; SODIUM 394mg; CALC 22mg

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