¼ cup ruby Port (a merlot works pretty well in a pinch)
4 Cornish game hens, halved lengthwise
Kosher salt
Freshly ground black pepper
Preparation Instructions
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.)
Preheat oven to 400°F.
Place game hens, cut side down, on small baking sheet. Sprinkle with salt and pepper. Bake 30 minutes.
Increase oven temperature to 450°F. Continue baking until juices run clear when thickest part of thigh is pierced or until a thermometer reads 160˚, about 15 minutes longer.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/roasted-game-hens-with-cranberry-reduction-sauce/