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home > recipes > meat > marinated cornish hens with mango-pineapple sauce
from NY, USA 2 Cornish hens ( one per person ) 1 cup or more of balsamic vinaigrette ( home made or bottled ) 2 large cloves garlic chopped 1 large piece of ginger ( 2 inches long ) fine sliced Mango Sauce: 1 large ripe mango 1/4 cup pineapple juice 2 tsp balsamic vinegar 1 Tbs honey 1/4 cup brown sugar or to taste. 1 Tbs drippings from roasted hens salt and pepper to taste I love mangoes and here is my new way of using them as a sauce for poultry. Place hens in ziplock bags and cover each with 1/2 cup vinaigrette or more if desired and add the garlic and ginger. Seal bags and refrigerate overnight or up to one day and turn bags on occasion. Drain hens and strain vinaigrette and save the garlic and the ginger. Place hens in roasting pan and put some of ginger and garlic in cavity of hens an also on the top of hens. Roast 375 until hens are golden and done. While hens are roasting make sauce. Peel and chopped the mango. Place in saucepot with the pineapple juice, balsamic vinegar, honey and brown sugar to taste. Heat through and with a hand blender or blender puree mixture until almost smooth. Stir in the tablespoon of drippings from the hens and salt and pepper sauce to taste. Place sauce under and over the hens. Garnish as desired. Recipe makes enough sauce for 3 or 4 hens. Accompany Cornish hens with rice pilaf and a fresh steamed green vegetable such as broccoli or green beans. Enjoy.

Marinated Cornish Hens with Mango-Pineapple Sauce


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(posted June 11, 2003)

from NY, USA

2 Cornish hens ( one per person )
1 cup or more of balsamic
vinaigrette ( home made or bottled )
2 large cloves
garlic chopped
1 large piece of ginger ( 2 inches
long ) fine sliced
Mango Sauce:
1 large
ripe mango
1/4 cup
pineapple juice
2 tsp
balsamic vinegar
1 Tbs
honey
1/4 cup
brown sugar or to taste.
1 Tbs
drippings from roasted hens
salt and pepper to taste

I love mangoes and here is my new way of using them as a
sauce for poultry.

Place hens in ziplock bags and cover each with 1/2 cup
vinaigrette or more if desired and add the garlic and ginger. Seal bags and refrigerate overnight or up to one day and turn bags on occasion.
Drain hens and strain vinaigrette and save the garlic and the ginger. Place hens in roasting pan and put some of ginger and garlic in cavity of hens an also on the top of hens. Roast 375 until hens are golden and done.

While hens are roasting make
sauce. Peel and chopped the mango. Place in saucepot with the pineapple juice, balsamic
vinegar, honey and brown sugar to taste. Heat through and with a hand blender or blender puree mixture until almost smooth. Stir in the tablespoon of drippings from the hens and salt and pepper sauce to taste.

Place
sauce under and over the hens. Garnish as desired.

Recipe makes enough
sauce for 3 or 4 hens.
Accompany Cornish hens with
rice pilaf and a fresh steamed green vegetable such as broccoli or green beans. Enjoy.



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