Cornish Game Hen with Double-Cranberry and Thyme Sauce

Name: Cornish Game Hen with Double-Cranberry and Thyme Sauce
Total time: 34 min
Yield: 2 servings
Ingredients: 3 tablespoons butter, divided; 1 tablespoon golden brown sugar; 3 teaspoons chopped fresh thyme, divided; 1 whole Cornish game hen; ½ tablespoon all purpose flour; ¾ cup low-salt chicken broth; ½ cup white grape juice; ⅓ cup frozen cranberry juice cocktail concentrate; ¼ cup dried sweetened cranberries

A elegant dish featuring tender Cornish game hen glazed with a sweet thyme butter and served with a rich double-cranberry sauce made with both dried cranberries and cranberry juice concentrate.

2 servings

34 min

Published October 4, 2025

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Ingredients

•3 tablespoons butter, divided
•1 tablespoon golden brown sugar
•3 teaspoons chopped fresh thyme, divided
•1 whole Cornish game hen
•½ tablespoon all purpose flour
•¾ cup low-salt chicken broth
•½ cup white grape juice
•⅓ cup frozen cranberry juice cocktail concentrate
•¼ cup dried sweetened cranberries

Cooking Instructions

1.
Preheat oven to 450°F. Blend 2 tablespoons butter, sugar, and 2 teaspoons thyme in small bowl. Sprinkle hen halves with salt and pepper. Spread skin of each with half of butter mixture. Heat large nonstick skillet over medium-high heat. Add hen halves, skin side down. Sear until deep brown, about 4 minutes. Turn, skin side up, and sear 1 minute. Remove from heat. Transfer hen halves, skin side up, to small rimmed baking sheet. Reserve skillet (mixture will be dark). Roast hen halves until cooked through and juices run clear when pierced with fork, about 20 minutes.
25 min
2.
Meanwhile, blend remaining 1 tablespoon butter and 1/2 tablespoon flour in small bowl. Add broth, grape juice, cranberry concentrate, and remaining 1 teaspoon thyme to reserved skillet. Boil until sauce is reduced to 3/4 cup, whisking often, about 7 minutes. Whisk in flour mixture and cranberries. Simmer until sauce coats spoon, stirring often, about 2 minutes. Season with salt and pepper. Transfer hen halves to plates. Spoon sauce over and serve.
9 min

Ingredients

•3 tablespoons butter, divided

•1 tablespoon golden brown sugar

•3 teaspoons chopped fresh thyme, divided

•1 whole Cornish game hen

•½ tablespoon all purpose flour

•¾ cup low-salt chicken broth

•½ cup white grape juice

•⅓ cup frozen cranberry juice cocktail concentrate

•¼ cup dried sweetened cranberries

Cooking Instructions

Preheat oven to 450°F. Blend 2 tablespoons butter, sugar, and 2 teaspoons thyme in small bowl. Sprinkle hen halves with salt and pepper. Spread skin of each with half of butter mixture. Heat large nonstick skillet over medium-high heat. Add hen halves, skin side down. Sear until deep brown, about 4 minutes. Turn, skin side up, and sear 1 minute. Remove from heat. Transfer hen halves, skin side up, to small rimmed baking sheet. Reserve skillet (mixture will be dark). Roast hen halves until cooked through and juices run clear when pierced with fork, about 20 minutes.

25 min

Meanwhile, blend remaining 1 tablespoon butter and 1/2 tablespoon flour in small bowl. Add broth, grape juice, cranberry concentrate, and remaining 1 teaspoon thyme to reserved skillet. Boil until sauce is reduced to 3/4 cup, whisking often, about 7 minutes. Whisk in flour mixture and cranberries. Simmer until sauce coats spoon, stirring often, about 2 minutes. Season with salt and pepper. Transfer hen halves to plates. Spoon sauce over and serve.

9 min