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Cornish Game Hen with Double-Cranberry and Thyme Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant Cornish game hen with double-cranberry and thyme sauce is a sophisticated take on a classic roast. By using both dried cranberries and a concentrated juice glaze, the dish achieves a wonderful balance of tartness and sweetness that perfectly complements the delicate flavour of the poultry. Searing the hen in a frying pan before roasting ensures the skin is beautifully crisp and golden, while the meat remains succulent and tender throughout.

As a dairy-free main course, this recipe is an excellent choice for a refined weekend dinner or an intimate festive gathering. The vibrant red sauce, infused with earthy notes of fresh thyme, provides a striking contrast on the plate. Serve alongside roasted root vegetables or sautéed greens for a complete, wholesome meal that feels indulgent without being heavy.

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Ingredients for Cornish Game Hen with Double-Cranberry and Thyme Sauce

  • 3 tablespoons butter, divided

  • 1 tablespoon golden brown sugar

  • 3 teaspoons chopped fresh thyme, divided

  • 1 1 1/2- to 800g Cornish game hen, halved, backbone removed, rinsed, patted dry

  • 1/2 tablespoons plain flour

  • 180ml low-salt chicken broth

  • 120ml white grape juice

  • 80ml frozen cranberry juice cocktail concentrate, thawed

  • 30g dried sweetened cranberries

How to make Cornish Game Hen with Double-Cranberry and Thyme Sauce

Preheat oven to 232°C. Blend 2 tablespoons butter, sugar, and 2 teaspoons thyme in small bowl. Sprinkle hen halves with salt and pepper. Spread skin of each with half of butter mixture. Heat large nonstick skillet over medium-high heat. Add hen halves, skin side down. Sear until deep brown, about 4 minutes. Turn, skin side up, and sear 1 minute. Remove from heat. Transfer hen halves, skin side up, to small rimmed baking sheet. Reserve skillet (mixture will be dark). Roast hen halves until cooked through and juices run clear when pierced with fork, about 20 minutes.

Meanwhile, blend remaining 1 tablespoon butter and 1/2 tablespoons flour in small bowl. Add broth, grape juice, cranberry concentrate, and remaining 1 teaspoon thyme to reserved skillet. Boil until sauce is reduced to 180ml , whisking often, about 7 minutes. Whisk in flour mixture and cranberries. Simmer until sauce coats spoon, stirring often, about 2 minutes. Season with salt and pepper. Transfer hen halves to plates. Spoon sauce over and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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