For me, Thanksgiving has always been more than just turkey and stuffing — it’s about honoring heritage and place. My mother’s family has deep roots in Cape Cod, where cranberry bogs have been a part of our family for generations. Those ruby-red berries have been a staple on our holiday table for as long as I can remember, and quite honestly, I like to say the cranberry juice runs through my veins. They remind me of my Cape Verdean roots, where family gatherings overflow with flavor, warmth and love. This recipe is my nod to both: a Cape Cod–style Thanksgiving that celebrates the abundance of cranberries and the intimacy of a small, elegant table.
Ingredients (Serves 4)
For the Cornish Hens:
- 4 Cornish hens (about 1.5 lb each)
- 2 tbsp olive oil
- 4 tbsp unsalted butter, softened
- 6 garlic cloves, minced
- 2 tsp fresh thyme leaves (plus extra sprigs for garnish)
- Zest of 1 lemon
- Kosher salt and cracked black pepper
- 1 cup chicken stock (for roasting pan)
For the Cranberry-Thyme Sauce:
- 2 cups fresh cranberries
- ½ cup dry white wine
- ½ cup orange juice (fresh-squeezed)
- ½ cup sugar (adjust to taste)
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves
- Pinch of cinnamon
- Pinch of sea salt
Method
1. Prepare the hens:
- Preheat oven to 425°F.
- In a small bowl, mix softened butter with minced garlic, thyme, and lemon zest.
- Pat hens dry with paper towels. Gently loosen the skin over the breast and thighs and rub the butter mixture underneath the skin for maximum flavor.
- Brush hens with olive oil, season generously with salt and pepper, and truss legs with kitchen twine.
- Place hens on a roasting rack over a sheet pan or shallow roasting pan. Pour chicken stock into the pan to keep the hens moist.
2. Roast the hens:
- Roast at 425°F for 15 minutes, then reduce heat to 375°F and continue roasting for 35–40 minutes, or until internal temperature reaches 165°F in the thickest part of the thigh.
- Tent with foil and rest for 10 minutes before serving.
3. Make the cranberry-thyme sauce:
- While the hens roast, combine cranberries, wine, orange juice, sugar, mustard, thyme, cinnamon, and salt in a saucepan.
- Bring to a boil, then reduce heat to medium-low and simmer until the cranberries burst and the sauce thickens (about 10–12 minutes).
- Adjust sweetness with a touch more sugar if needed. Strain for a smooth sauce or leave rustic and chunky.
4. Serve:
- Halve hens or serve whole, drizzling with warm cranberry-thyme sauce. Garnish with fresh thyme sprigs and serve alongside classic Thanksgiving sides or roasted root vegetables.
Chef’s Tip
Pair this dish with buttery mashed potatoes or a wild rice pilaf. A crisp white wine like Sauvignon Blanc or a light Pinot Noir will complement the cranberry-thyme sauce beautifully.