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CORNISH HENS
- Thread starter luv2cook
- Start date
joyce-in-upstate-ny
Well-known member
REC: Dijon Cornish Hens
Dijon Cornish Hens
The Winters' Inn, Kingfield, Maine
4 Cornish hens, thawed, rinsed and patted dry
1 C sour cream
1/2 C Dijon-stle mustard
2/3 C fine dry bread crumbs
1/4 C chopped parsley
Season birds inside and out with salt and
pepper to taste. Tie legs and fold wingtips
under boby. blend sour cream and mustard
together. Slather over hens to cover completely.
sprinklewith a coat of bread crumbs, then
parsley. Bake on a rack at 425 for 45 minutes
or until juice of thigh runs clear when pricked.
Serve with hot rice and asparagus.
Dijon Cornish Hens
The Winters' Inn, Kingfield, Maine
4 Cornish hens, thawed, rinsed and patted dry
1 C sour cream
1/2 C Dijon-stle mustard
2/3 C fine dry bread crumbs
1/4 C chopped parsley
Season birds inside and out with salt and
pepper to taste. Tie legs and fold wingtips
under boby. blend sour cream and mustard
together. Slather over hens to cover completely.
sprinklewith a coat of bread crumbs, then
parsley. Bake on a rack at 425 for 45 minutes
or until juice of thigh runs clear when pricked.
Serve with hot rice and asparagus.
joyce-in-upstate-ny
Well-known member
REC: Apricot-Glazed Cornish Hens
RECIPE: Apricot-Glazed Cornish Hens
For another great taste and spectacular
presentation....
from Southern Living
APRICOT-GLAZED CORNISH HENS
3/4 cup apricot preserves
Orange zest, grated
Juice of one orange
4 Cornish game hens
1/2 teaspoon paprika
1/2 cup cashews
2 tablespoons butter, melted
1/2 cup scallion, sliced
6-ounce wild rice mix
2 1/3 cup chicken broth
Apricot roses, dried
Spinach leaves
Preheat oven to 350 degrees F. Combine
apricot preserves, orange rind, and orange
juice; set aside.
Remove giblets from hens; reserve for other
uses. Rinse hens with cold water, and pat
dry. Close cavities, and secure with wooden
picks; truss.
Sprinkle with paprika and place on a rack in
a lightly greased roasting pan. Bake at 350
degrees for 1-1/4 to 1-1/2 hours, basting
frequently with about 1/2 cup apricot
mixture during the last 30 minutes.
Saute cashews in butter in a large skillet
until cashews are golden. Drain and set
aside, reserving butter in skillet. Saute
onions in same skillet until tender. Add
wild rice, and prepare according to package
directions, substituting chicken broth for
water and omitting salt. When done, stir the
cashews back into the rice.
Arrange Cornish hens on serving platter;
brush with remaining apricot mixture.
Garnish with apricot roses and spinach
leaves, if desired, and serve with rice. To
make apricot roses, use a rolling pin to
flatten 4 or 5 dried apricots for each rose.
Wrap apricots around each other, shaping
them to resemble a rose; pinch stem end to
make them adhere.
Makes 8 servings.
RECIPE: Apricot-Glazed Cornish Hens
For another great taste and spectacular
presentation....
from Southern Living
APRICOT-GLAZED CORNISH HENS
3/4 cup apricot preserves
Orange zest, grated
Juice of one orange
4 Cornish game hens
1/2 teaspoon paprika
1/2 cup cashews
2 tablespoons butter, melted
1/2 cup scallion, sliced
6-ounce wild rice mix
2 1/3 cup chicken broth
Apricot roses, dried
Spinach leaves
Preheat oven to 350 degrees F. Combine
apricot preserves, orange rind, and orange
juice; set aside.
Remove giblets from hens; reserve for other
uses. Rinse hens with cold water, and pat
dry. Close cavities, and secure with wooden
picks; truss.
Sprinkle with paprika and place on a rack in
a lightly greased roasting pan. Bake at 350
degrees for 1-1/4 to 1-1/2 hours, basting
frequently with about 1/2 cup apricot
mixture during the last 30 minutes.
Saute cashews in butter in a large skillet
until cashews are golden. Drain and set
aside, reserving butter in skillet. Saute
onions in same skillet until tender. Add
wild rice, and prepare according to package
directions, substituting chicken broth for
water and omitting salt. When done, stir the
cashews back into the rice.
Arrange Cornish hens on serving platter;
brush with remaining apricot mixture.
Garnish with apricot roses and spinach
leaves, if desired, and serve with rice. To
make apricot roses, use a rolling pin to
flatten 4 or 5 dried apricots for each rose.
Wrap apricots around each other, shaping
them to resemble a rose; pinch stem end to
make them adhere.
Makes 8 servings.
Grilled Cornish Hens with Jalapeno Jelly Glaze...
This is our favorite way to make Cornish hens and is from Sunset "The Ultimate Grill Book".
6 Cornish hens (1 1/4 to 1 1/2 lbs each)
1/4 cup butter
2/3 cup jalapeno jelly
2 tbsp. lime juice
salt and pepper
In a pan, combine butter and jelly. Stir over medium heat until melted. Stir in lime juice; set aside.
Remove necks and giblets. Cut each in half by removing backbone with poultry shears. Salt and pepper each bird and grill over medium high heat until done, about 30 to 40 min. Baste with glaze during the last 15 minutes, turning and basting often.
This is our favorite way to make Cornish hens and is from Sunset "The Ultimate Grill Book".
6 Cornish hens (1 1/4 to 1 1/2 lbs each)
1/4 cup butter
2/3 cup jalapeno jelly
2 tbsp. lime juice
salt and pepper
In a pan, combine butter and jelly. Stir over medium heat until melted. Stir in lime juice; set aside.
Remove necks and giblets. Cut each in half by removing backbone with poultry shears. Salt and pepper each bird and grill over medium high heat until done, about 30 to 40 min. Baste with glaze during the last 15 minutes, turning and basting often.
Rec: Tuscan Cornish Hens
Tuscan Cornish Hens
1/3 cup lemon juice
1/4 cup extra-virgin olive oil
4 cloves garlic -- minced
1 tablespoon chopped fresh rosemary -- (or 1 tsp dried)
2 teaspoons fennel seeds -- crushed
1/2 teaspoon salt
1/2 teaspoon pepper
4 Cornish hens -- (about 4 1/2 lbs total)
In shallow glass dish, whisk together lemon juice, oil, garlic, rosemary, fennel, salt and pepper; set aside.
Using scissors, cut Cornish hens down each side of backbone; remove backbone. Turn breast side up; press firmly on breastbone to flatten. Tuck wings behind back. Add to dish, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)
Place hens, skin side down, on greased grill over medium heat; close lid and cook for 15 minutes. Using tongs, turn hens over and cook for about 20 minutes or until juices run clear when thigh is pierced, turning if necessary.
Transfer hens to cutting board and tent with foil; let stand for 10 minutes. Using chef’s knife or kitchen scissors, cut each hen in half vertically down breastbone.
Makes 4 servings.
Per serving with skin: about 586 carb, 45 g pro, 2 g, 43 g total fat (11 g sat. fat), 2 g carb, trace fibre, 262 mg chol, 274 mg sodium.
Tips:
To micro-grill: Arrange flattened hens, with thickest parts at edge of microwavable dish. Pour marinade over top and cover with vented plastic wrap. Microwave at High, turning once, for 5 minutes or until juices run slightly pink when legs are pierced. Place on grill over medium heat; close lid and cook, turning once, for 15 minutes per side or until juices run clear when thigh is pierced.
To roast in oven: Place flattened hens, breast side up, on foil-lined rimmed baking sheet. Roast in 425̊F oven for about 45 minutes or until juices run clear when thigh is pierced.
Source: Barb/Toronto from 6/01 Canadian Living Magazine
Pat’s notes: These were very good. I roasted them in the oven but didn’t bother deboning them before cooking.
Tuscan Cornish Hens
1/3 cup lemon juice
1/4 cup extra-virgin olive oil
4 cloves garlic -- minced
1 tablespoon chopped fresh rosemary -- (or 1 tsp dried)
2 teaspoons fennel seeds -- crushed
1/2 teaspoon salt
1/2 teaspoon pepper
4 Cornish hens -- (about 4 1/2 lbs total)
In shallow glass dish, whisk together lemon juice, oil, garlic, rosemary, fennel, salt and pepper; set aside.
Using scissors, cut Cornish hens down each side of backbone; remove backbone. Turn breast side up; press firmly on breastbone to flatten. Tuck wings behind back. Add to dish, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)
Place hens, skin side down, on greased grill over medium heat; close lid and cook for 15 minutes. Using tongs, turn hens over and cook for about 20 minutes or until juices run clear when thigh is pierced, turning if necessary.
Transfer hens to cutting board and tent with foil; let stand for 10 minutes. Using chef’s knife or kitchen scissors, cut each hen in half vertically down breastbone.
Makes 4 servings.
Per serving with skin: about 586 carb, 45 g pro, 2 g, 43 g total fat (11 g sat. fat), 2 g carb, trace fibre, 262 mg chol, 274 mg sodium.
Tips:
To micro-grill: Arrange flattened hens, with thickest parts at edge of microwavable dish. Pour marinade over top and cover with vented plastic wrap. Microwave at High, turning once, for 5 minutes or until juices run slightly pink when legs are pierced. Place on grill over medium heat; close lid and cook, turning once, for 15 minutes per side or until juices run clear when thigh is pierced.
To roast in oven: Place flattened hens, breast side up, on foil-lined rimmed baking sheet. Roast in 425̊F oven for about 45 minutes or until juices run clear when thigh is pierced.
Source: Barb/Toronto from 6/01 Canadian Living Magazine
Pat’s notes: These were very good. I roasted them in the oven but didn’t bother deboning them before cooking.
Rec: Glazed Game Hens with Master Sauce
It's been quite a while since I made this and I don't recall where I got the recipe but I like it alot.
Glazed Game Hens with Master Sauce
Master Sauce
8 cups water
1-1/2 cups soy sauce
1/2 cup dry Sherry
3 tbsp sugar
1 whole dried red chili
1 large piece fresh tangerine peel (or orange peel)
5 1/2-inch thick slices fresh ginger, unpeeled
2 tsp whole cloves
1/2 tsp freshly ground Szechwan peppers
2 cinnamon sticks
1 or 2 whole star anise
2 large fresh game hens, trussed, room temperature
2 cups peanut oil or corn oil for deep frying (optional cooking method)
Plum sauce (optional cooking method)
Hot Chinese mustard (optional cooking method)
For sauce: Combine first 12 ingredients in heavy 4 quart saucepan or Dutch oven and mix well. Place pan over low heat and simmer for 1 hour.
Add game hens to sauce breasts side down. Return liquid to low boil. Reduce heat to low and simmer game hens 10 minutes. Turn off heat. Cover pot and let game hens steep in liquid 1 hour. Drain hens well, reserving liquid if desired. Cool hens completely. Cut into serving pieces, quartering breasts. Serve game hens at room temperature or refrigerate and serve cold.
Optional method: After simmering game hens 10 minutes, remove from sauce and dry thoroughly with paper towels. Transfer hens to wire rack and let dry at room temperature at least 4 hours.
Heat oil for deep-frying in wok or deep saucepan to 375 degrees. Add game hens one at a time and fry, ladling oil over top until golden, about 5 minutes. Drain well on paper towels and dry thoroughly. Chop into bite-size pieces. Serve immediately or at room temperature. Accompany with plum sauce or hot Chinese mustard.
The master sauce can be refrigerated or frozen and used to simmer other meats.
4 to 6 servings.
It's been quite a while since I made this and I don't recall where I got the recipe but I like it alot.
Glazed Game Hens with Master Sauce
Master Sauce
8 cups water
1-1/2 cups soy sauce
1/2 cup dry Sherry
3 tbsp sugar
1 whole dried red chili
1 large piece fresh tangerine peel (or orange peel)
5 1/2-inch thick slices fresh ginger, unpeeled
2 tsp whole cloves
1/2 tsp freshly ground Szechwan peppers
2 cinnamon sticks
1 or 2 whole star anise
2 large fresh game hens, trussed, room temperature
2 cups peanut oil or corn oil for deep frying (optional cooking method)
Plum sauce (optional cooking method)
Hot Chinese mustard (optional cooking method)
For sauce: Combine first 12 ingredients in heavy 4 quart saucepan or Dutch oven and mix well. Place pan over low heat and simmer for 1 hour.
Add game hens to sauce breasts side down. Return liquid to low boil. Reduce heat to low and simmer game hens 10 minutes. Turn off heat. Cover pot and let game hens steep in liquid 1 hour. Drain hens well, reserving liquid if desired. Cool hens completely. Cut into serving pieces, quartering breasts. Serve game hens at room temperature or refrigerate and serve cold.
Optional method: After simmering game hens 10 minutes, remove from sauce and dry thoroughly with paper towels. Transfer hens to wire rack and let dry at room temperature at least 4 hours.
Heat oil for deep-frying in wok or deep saucepan to 375 degrees. Add game hens one at a time and fry, ladling oil over top until golden, about 5 minutes. Drain well on paper towels and dry thoroughly. Chop into bite-size pieces. Serve immediately or at room temperature. Accompany with plum sauce or hot Chinese mustard.
The master sauce can be refrigerated or frozen and used to simmer other meats.
4 to 6 servings.
Rec: Roasted Orange-Herb Game Hen
click on the link to read more reviews.
Roasted Orange-Herb Game Hen
2 tbsp chopped mixed fresh herbs (such as thyme, parsley, and mint)
2 tablespoons minced shallots
2 teaspoons grated orange peel
1 large Cornish game hen, halved lengthwise (about 1 1/2 pounds)
1 1/2 tablespoons butter, room temperature
1/2 cup low-salt chicken broth
1/4 cup orange juice
2 tablespoons dry Sherry
2 thin orange slices
Preheat oven to 450̊F. Mix first 3 ingredients in small bowl. Slide fingertips under skin of hen halves to loosen. Spread 1/4 of herb mixture under skin of each hen half. Rub skin with butter; sprinkle with salt and pepper. Place hen halves in shallow roasting pan.
Roast hen halves until golden and cooked through, adding broth after 10 minutes and basting twice throughout cooking time, about 30 minutes.
Transfer hen halves to platter. Place roasting pan directly atop burner over medium heat. Add juice, Sherry, and remaining herb mixture; boil until reduced, scraping up browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over hen halves, garnish with orange slices, and serve.
Makes 2 servings.
Source: 4/03 Bon Appetit
Pat’s notes: Yummy. Will make again.
http://www.epicurious.com/recipes/recipe_views/views/107933
click on the link to read more reviews.
Roasted Orange-Herb Game Hen
2 tbsp chopped mixed fresh herbs (such as thyme, parsley, and mint)
2 tablespoons minced shallots
2 teaspoons grated orange peel
1 large Cornish game hen, halved lengthwise (about 1 1/2 pounds)
1 1/2 tablespoons butter, room temperature
1/2 cup low-salt chicken broth
1/4 cup orange juice
2 tablespoons dry Sherry
2 thin orange slices
Preheat oven to 450̊F. Mix first 3 ingredients in small bowl. Slide fingertips under skin of hen halves to loosen. Spread 1/4 of herb mixture under skin of each hen half. Rub skin with butter; sprinkle with salt and pepper. Place hen halves in shallow roasting pan.
Roast hen halves until golden and cooked through, adding broth after 10 minutes and basting twice throughout cooking time, about 30 minutes.
Transfer hen halves to platter. Place roasting pan directly atop burner over medium heat. Add juice, Sherry, and remaining herb mixture; boil until reduced, scraping up browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over hen halves, garnish with orange slices, and serve.
Makes 2 servings.
Source: 4/03 Bon Appetit
Pat’s notes: Yummy. Will make again.
http://www.epicurious.com/recipes/recipe_views/views/107933
Rec: Silo Chicken
I've always used Cornish hens with this recipe, plus I cut back on the salt and use light soy sauce. You can make everything the day before.
Silo Chicken
3 small chickens or large Cornish game hens (1-1/2 to 2 lbs each)
½ lemon
1-1/2 tsps coarse salt
1 tsp finely chopped fresh sage or 1/3 tsp leaf sage, crumbled
½ tsp snipped fresh chives
¼ tsp mild paprika or ¼ tsp mild ground chilies
1/8 tsp cayenne pepper
1 jar (12 oz) apricot preserves
½ cup chicken broth
1 Tbsp soy sauce
1 Tbsp Dijon style mustard
½ tsp chopped fresh thyme or 1/8 tsp leaf thyme
1 tsp grated lemon rind
½ tsp black pepper
Vegetable oil
Remove back bones from chickens or hens. Cut each chicken in half through breast. Wipe chicken with damp paper towel. Pound gently with flat side of cleaver or bottom of heavy saucepan to flatten chicken as much as possible.
Squeeze lemon over chicken. Sprinkle with salt, sage, chives, paprika & cayenne. Wrap chicken in wax paper & place in 13x9x2" baking pan. Refrigerate overnight.
Let chicken stand at room temperature 1 hour before grilling.
Combine apricot preserves, chicken broth, soy sauce, mustard, thyme, lemon rind and pepper in saucepan. Bring to boil. Lower heat & simmer 5 minutes. Let cool.
Prepare charcoal for grilling or preheat gas grill.
Place chicken halves, skin side down on grid. Sear over high heat until browned, 2-3 minutes. Turn chicken over & brown other side. Remove chicken from grill.
Cover grill with heavy duty aluminum foil; punch ventilation holes every 2". Brush foil lightly with oil.
Return chicken to foil, skin side up. Baste well with apricot mixture. Cover grill. Cook basting about every 5 minutes with apricot mixture, until juices run clear when chicken is pierced with fork & meat is no longer pink near bone, about 40 minutes. Makes 6 servings. Source: Silo Cooking School
I've always used Cornish hens with this recipe, plus I cut back on the salt and use light soy sauce. You can make everything the day before.
Silo Chicken
3 small chickens or large Cornish game hens (1-1/2 to 2 lbs each)
½ lemon
1-1/2 tsps coarse salt
1 tsp finely chopped fresh sage or 1/3 tsp leaf sage, crumbled
½ tsp snipped fresh chives
¼ tsp mild paprika or ¼ tsp mild ground chilies
1/8 tsp cayenne pepper
1 jar (12 oz) apricot preserves
½ cup chicken broth
1 Tbsp soy sauce
1 Tbsp Dijon style mustard
½ tsp chopped fresh thyme or 1/8 tsp leaf thyme
1 tsp grated lemon rind
½ tsp black pepper
Vegetable oil
Remove back bones from chickens or hens. Cut each chicken in half through breast. Wipe chicken with damp paper towel. Pound gently with flat side of cleaver or bottom of heavy saucepan to flatten chicken as much as possible.
Squeeze lemon over chicken. Sprinkle with salt, sage, chives, paprika & cayenne. Wrap chicken in wax paper & place in 13x9x2" baking pan. Refrigerate overnight.
Let chicken stand at room temperature 1 hour before grilling.
Combine apricot preserves, chicken broth, soy sauce, mustard, thyme, lemon rind and pepper in saucepan. Bring to boil. Lower heat & simmer 5 minutes. Let cool.
Prepare charcoal for grilling or preheat gas grill.
Place chicken halves, skin side down on grid. Sear over high heat until browned, 2-3 minutes. Turn chicken over & brown other side. Remove chicken from grill.
Cover grill with heavy duty aluminum foil; punch ventilation holes every 2". Brush foil lightly with oil.
Return chicken to foil, skin side up. Baste well with apricot mixture. Cover grill. Cook basting about every 5 minutes with apricot mixture, until juices run clear when chicken is pierced with fork & meat is no longer pink near bone, about 40 minutes. Makes 6 servings. Source: Silo Cooking School
Beer can Cornish Hens (more)
Use 24 oz. Cornish Game Hens
Instead of a regular beer can (too big) use those smaller, skinnier cans of beer. (6 or 8oz?) Perfect size!
Rub the hens inside and out with your favorite seasoning or BBQ rub. Pour out just a little beer from each can, poke a few more tiny holes in the can with a can opener, and invert hen over the beer can. BBQ over indirect charcoal or gas heat (covered grill) for about 1 - 1 1/2 hours. (I stand them in a disposable foil baking pan for stability.) You can make quite a few this way...looks like a little chorus line of Rockettes in your grill.
Use 24 oz. Cornish Game Hens
Instead of a regular beer can (too big) use those smaller, skinnier cans of beer. (6 or 8oz?) Perfect size!
Rub the hens inside and out with your favorite seasoning or BBQ rub. Pour out just a little beer from each can, poke a few more tiny holes in the can with a can opener, and invert hen over the beer can. BBQ over indirect charcoal or gas heat (covered grill) for about 1 - 1 1/2 hours. (I stand them in a disposable foil baking pan for stability.) You can make quite a few this way...looks like a little chorus line of Rockettes in your grill.
REC: Spiced Cornish Hens with Fig & Ginger Compote
Welcome Diane - hope you Luv it here!
The cooking time may vary depending on the size of the hens. Also, I haven't made the Fig and Ginger Compote yet, but it looks sooooo delicious!
Spiced Cornish Hens
from Home for Dinner by Lucy Waverman
Serve with Fig and Ginger Compote (see recipe below).
1 T coriander seeds
1 tsp whole black peppercorns
1 tsp fennel seeds
Kosher salt, to taste
4 Cornish hens
2 T olive oil
2 T soy sauce
1 T Dijon mustard
1 T honey
1 c chicken stock
Preheat oven to 400°F.
Combine coriander, peppercorns and fennel seeds in small skillet over high heat. Heat spices, shaking pan frequently, for about 1 minute or until fragrant. Remove from heat immediately.
Coarsely crush spices and add salt. Reserve.
Cut down either side of the hen backbones with kitchen shears. Remove wing tips. Turn hens over and remove breastbones. Lay hens flat and coat skin and underside with spice mixture.
Heat oil in skillet on medium-high heat. Cook hens for 2 minutes per side or until golden. Place hens skin side up on rack in roasting pan.
Combine soy sauce, mustard and honey; brush all over hens.
Roast hens for 20 to 30 minutes or until juices are clear. Place hens on carving board.
Skim fat from roasting pan and add stock and any remaining mustard mixture. Bring to boil, scraping up bits on bottom of pan.
Serve hens with sauce.
Serves 4.
Fig and Ginger Compote
from Home for Dinner by Lucy Waverman
1 lb figs, coarsely chopped
1 c raisins
1 T stem ginger in syrup, chopped
¼ c granulated sugar
¼ c cider vinegar
¼ c orange marmalade
½ c water
1 c orange
1 tsp hot red pepper flakes
In pot, combine figs, raisins, ginger, sugar, cider vinegar and orange marmalade. Stir in water and orange juice. Season with red pepper flakes.
Bring to a boil, reduce heat and simmer for 25 minutes or until mixture thickens.
Makes 4 to 6 cups.
Welcome Diane - hope you Luv it here!
The cooking time may vary depending on the size of the hens. Also, I haven't made the Fig and Ginger Compote yet, but it looks sooooo delicious!
Spiced Cornish Hens
from Home for Dinner by Lucy Waverman
Serve with Fig and Ginger Compote (see recipe below).
1 T coriander seeds
1 tsp whole black peppercorns
1 tsp fennel seeds
Kosher salt, to taste
4 Cornish hens
2 T olive oil
2 T soy sauce
1 T Dijon mustard
1 T honey
1 c chicken stock
Preheat oven to 400°F.
Combine coriander, peppercorns and fennel seeds in small skillet over high heat. Heat spices, shaking pan frequently, for about 1 minute or until fragrant. Remove from heat immediately.
Coarsely crush spices and add salt. Reserve.
Cut down either side of the hen backbones with kitchen shears. Remove wing tips. Turn hens over and remove breastbones. Lay hens flat and coat skin and underside with spice mixture.
Heat oil in skillet on medium-high heat. Cook hens for 2 minutes per side or until golden. Place hens skin side up on rack in roasting pan.
Combine soy sauce, mustard and honey; brush all over hens.
Roast hens for 20 to 30 minutes or until juices are clear. Place hens on carving board.
Skim fat from roasting pan and add stock and any remaining mustard mixture. Bring to boil, scraping up bits on bottom of pan.
Serve hens with sauce.
Serves 4.
Fig and Ginger Compote
from Home for Dinner by Lucy Waverman
1 lb figs, coarsely chopped
1 c raisins
1 T stem ginger in syrup, chopped
¼ c granulated sugar
¼ c cider vinegar
¼ c orange marmalade
½ c water
1 c orange
1 tsp hot red pepper flakes
In pot, combine figs, raisins, ginger, sugar, cider vinegar and orange marmalade. Stir in water and orange juice. Season with red pepper flakes.
Bring to a boil, reduce heat and simmer for 25 minutes or until mixture thickens.
Makes 4 to 6 cups.
We're crazy about them too! And they make the BEST gravy...
I think better and easier than chicken gravy. A lot of people don't know this. So most of the time I simply season well and roast them in a shallow pan (un-stuffed) ~ or grill them over indirect charcoal in a "just large enough" shallow baking pan (covered grill). I then make fabulous gravy with the rich drippings. "Grilled" gravy is so good.
I think better and easier than chicken gravy. A lot of people don't know this. So most of the time I simply season well and roast them in a shallow pan (un-stuffed) ~ or grill them over indirect charcoal in a "just large enough" shallow baking pan (covered grill). I then make fabulous gravy with the rich drippings. "Grilled" gravy is so good.