Cornish Hens Sauce

Recipe Description

Recipe Ingredients

1 cup apricot nectar
2 cups thick brown gravy
1 small onion
1 rib celery
½ carrot
1 sprig parsley
1 clove garlic
1 bayleaf
¼ teaspoon fresh black pepper
½ navel orange, sliced
½ lemon, sliced
¼ cup currant jelly
1 heaping tablespoon arrowroot
1 cup port wine
1 cup liquid from can of bing cherries
1 tablespoon prepared mustard
1 can pitted bing cherries

Instructions

Boil nectar, add gravy, simmer 15 minutes. Add onion, celery, carrot, parsley, garlic, bayleaf, pepper, fruit, mustard. Simmer 30 minutes. Add jelly, simmer 15 minutes. Mix arrowroot with 1 cup wine, add to mixture, add bing cherry juice. Cook until it thickens. Strain. Put cherries in just before serving. Heating just to get hot. Use some sauce to glaze hens just before serving. Can be prepared in advance and frozen. Reheat in double boiler.