Roasted Cornish Hens with Cherry-Port Glaze submitted by Mom Johnson
Ginger gives this sweet-tart gaze a little bite. This is a quick and easy but elegant recipe from Cooking Light, December 2009.

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

v 1/2 cup cherry preserves
v 1/2 cup port
v 1 T. grated fresh ginger
v 1 T. good balsamic vinegar
v 2 (approx. 1 1/2 pound) Cornish hens