Cornish Game Hens with Sweet-Potato Risotto and Cranberry Sauce

Ingredients

  • 1 cup sugar
  • 1 cup cranberries
  • 1 cup water
  • 1 teaspoon grated orange peel
  • ¼ cup chopped fresh parsley
  • ¼ cup walnuts, toasted, chopped
  • 2/3 cup mascarpone cheese*
  • + 8 more ingredients
    • ¼ cup dry Riesling wine
    • 2/3 cup arborio rice or medium-grain rice
    • ¼ teaspoon minced peeled fresh ginger
    • 1 onion, chopped
    • 1 pound yams (red-skinned sweet potatoes), peeled, cut into ½-inch pieces
    • 2 tablespoons (¼ stick) butter
    • 2 Cornish game hens, halved lengthwise
    • ¼ cup ruby Port

1. Bring first 4 ingredients to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until reduced to 1 cup, stirring frequently, about 20 minutes. Puree sauce in processor. Strain into small bowl. (Sauce can be made 1 day ahead. Cool, cover and chill.) 2. ...

View full recipe at SpringPad

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