Raspberry Cornish Hen
2 Cornish game hens
1 cup fresh or frozen raspberries
2 cloves minced fresh garlic
1 Tbsp olive oil
1 tsp low-sodium tamari sauce
1/3 cup raspberry vinegar
1/3 cup plum wine
2 tsp chopped fresh mint
2 tsp cornstarch
2 tsp water
Tip: Most Cornish hens you find at the market are frozen. Thaw in the refrigerator overnight to decrease the chance of bacterial growth.
Cut thawed hens in half lengthwise and remove skin and wing bone. Place in a large, shallow bowl.
In a blender container, puree raspberries, garlic oil, sauce, vinegar and wine until smooth. Add fresh mint and mix by hand.
Pour 1/2 marinade over hens and marinate covered in the refrigerator for at least 2 hours.
Preheat oven to 350F. Lightly coat a baking pan with olive oil.
Place marinated hens in a baking pan, cover and bake for 30 to 40 minutes until golden brown, or until juices run clear when thigh is pierced with a fork.
Pour remaining marinade through a fine mesh strainer into a small saucepan. In a small bowl or cup, combine cornstarch and water to form a thin paste. Stir into marinade, bring to a boil, reduce heat and simmer until sauce is thickened, about 2 minutes.
Serve 2 tablespoons sauce over each 1/2 hen.