Cornish Hens with a Cherry Port Reduction Recipe

cornish hen on a plateIngredients

  • 1/2 cup port wine
  • 1/2 cup cherry preserves
  • 1 tbsp. fresh grated ginger
  • 3/4 tsp. Kosher salt
  • 1/2 tsp. fresh ground pepper
  • 1 tbsp. Balsamic vinegar
  • 2 Cornish hens, rinsed and patted dry with skin removed


Add port, ginger, Balsamic vinegar, and 1/4 teaspoon Kosher salt to a sauce pan. Stir and bring to a boil. Lower heat and simmer for 9 minutes or until it begins to thicken, stirring frequently.

Preheat oven to 400 degrees F. Rub 1/4 teaspoon salt and pepper on each hen. On an oiled wire rack placed on top of a baking sheet, cook the hens in the oven for 15 minutes. Brush hens with some of the sauce. Cook for an additional 10 minutes and then baste again. Repeat 3 more times for a total of 40 minutes

See the How-to Video to Make Cornish Hens: