Cornish Game Hens with Cranberry Orange Glaze

1 (12oz.) pkg. fresh or frozen cranberries
3/4 C. sugar
1 Tbsp. orange zest
1/2 C. freshly squeezed orange juice
1-1/2 C. mandarin orange segments, fresh, peeled and seeded (or canned, drained)
2 Tbsp. Port
1 Cornish Game Hen, halved lengthwise
1/2 tsp. salt
1/4 tsp. freshly cracked pepper

1. Preheat oven to 400 degrees.  Line a rimmed baking sheet with aluminum foil.

2. To prepare sauce; combine the cranberries, sugar, orange zest, orange juice and mandarin orange segments in a saucepan over medium-high heat, stir to blend.  Bring to a boil.  Cover the saucepan and reduce heat to low, simmer, stirring frequently, until the berries have broken open and released their juices, about 8-10 minutes.  Add the port, stir and cook 2 minutes more.  Divide the sauce.  Using a mesh strainer, strain half of the sauce into a small saucepan by pressing on the solids with the back of a spoon to create a glaze.  Place the remaining sauce into a separate serving bowl, set aside.

3. To prepare the hen; rinse the hen halves and pat dry with paper towels.  Sprinkly with salt and pepper.  Place the hen halves, skin side up, on the prepared baking sheet.  Brush about 2 Tbsp. of the glaze over each hen half, coating generously.  Roast the hen halves until golden and their juices run clear, about 25 minutes.  Pour the pan juices into the reserved glaze mixture and bring to a boil.  Reduce heat and simmer to thicken slightly and blend flavors, about 3 minutes.  Transfer hen halves to plates.  Spoon remaining glaze on top and serve with sauce.

Nutrition: 390 calories; 4g fat; 1g sat fat; 24g protien; 65g carbs