ORANGE CORNISH HEN FOR TWO
This is a perfect dinner for two or can be doubled for company. Serve with wild rice.
Provided by misty
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Season hen with salt and black pepper; place in a roasting pan.
- Roast hen in the preheated oven until partially cooked, 25 to 30 minutes.
- Mix orange juice concentrate, honey, and ketchup in a saucepan; bring to a boil and cook until syrup consistency, 5 to 10 minutes.
- Baste hen with orange glaze; continue roasting, basting every ten minutes, until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C), 35 to 40 more minutes. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 571.1 calories, Carbohydrate 69.9 g, Cholesterol 150.6 mg, Fat 21.2 g, Fiber 0.9 g, Protein 28 g, SaturatedFat 5.8 g, Sodium 1574.6 mg, Sugar 68.2 g
CLEMENTINE AND CRANBERRY GLAZED CORNISH GAME HENS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a small saucepan, saute the shallots in the butter over medium heat until translucent, about 5 minutes. Add in the clementine zest and juice, cranberry, brown sugar and rosemary. Simmer until thick, about 10 minutes. Set aside to cool.
- Season the game hens liberally with salt and pepper. Using a basting brush, paint each bird entirely with the glaze. Cover the wing tips with foil to keep them from blackening too much.
- Place the glazed birds in an enameled cast-iron Dutch oven. Roast for 20 minutes, and then reglaze the birds. Check after 15 more minutes; if the sugars in the glaze are turning too brown, lightly tent the Dutch oven with foil to protect the skins. Baste again after 45 more minutes, then check with an instant-read thermometer after another 5 minutes; the thighs must register at 165 degrees F, the breasts at 170. Let rest for 10 minutes and serve.
ORANGE GLAZED CORNISH HEN
Marinate the hens for at least an hour. While they're marinating in the refrigerator, start making the sauce.
Provided by JDP4445
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 2h15m
Yield 2
Number Of Ingredients 15
Steps:
- Mix olive oil, 1 tablespoon Dijon mustard, lemon zest and juice, orange zest and juice, garlic, salt, and black pepper together in a large resealable bag. Add hens, seal bag, and coat hens with marinade. Refrigerate for at least 1 hour, flipping the bag 1 or 2 times to redistribute marinade.
- Preheat oven to 450 degrees F (230 degrees C).
- Mix orange juice, soy sauce, honey, 1/4 cup Dijon mustard, onion, ginger, and black pepper together in a bowl.
- Remove hens from marinade and transfer to a roasting pan, discarding leftover marinade.
- Roast hens in the preheated oven for 50 minutes. Brush hens with orange glaze and roast for 5 more minutes. Flip hens, brush with more glaze, and roast until meat is no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 1234.6 calories, Carbohydrate 129.2 g, Cholesterol 302 mg, Fat 56.4 g, Fiber 6.7 g, Protein 59.6 g, SaturatedFat 13.7 g, Sodium 5663 mg, Sugar 100.3 g
GLAZED CORNISH HENS
If you're looking to add a touch of elegance to your holiday dinner table, we suggest these Cornish game hens topped with a sweet apricot glaze. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, 30 minutes. , In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake until golden brown and juices run clear, 30-35 minutes, basting several times with remaining apricot mixture. Let stand 5 minutes before serving.
Nutrition Facts : Calories 402 calories, Fat 24g fat (7g saturated fat), Cholesterol 175mg cholesterol, Sodium 233mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 30g protein.
CONTEST-WINNING ORANGE-GLAZED CORNISH HENS
This is a wonderfully elegant entree to serve at a cozy dinner party for four. Your guests will think you spent hours in the kitchen preparing the tender golden brown hens and perfecting the full-flavored basting sauce. -Laurie Bartley, Lake Hiawatha, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to at 350°. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered, for 1 hour., Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15 minutes. Spoon over hens. Bake until a thermometer reads 170°, about 15 minutes longer.
Nutrition Facts : Calories 682 calories, Fat 40g fat (15g saturated fat), Cholesterol 235mg cholesterol, Sodium 819mg sodium, Carbohydrate 36g carbohydrate (35g sugars, Fiber 0 fiber), Protein 35g protein.
SEASONED CORNISH HENS
My father taught me how to make this quick and easy dinner for four. We usually eat this dish with rice and steamed green beans. Note: You can get the oyster sauce in this recipe at your local grocery store in the Asian food department.
Provided by Phuong
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, mix soy sauce, oyster sauce, garlic, and pepper. Place Cornish game hens in the mixture, and marinate 10 minutes.
- Transfer hens to a medium baking dish, and cover with the marinade mixture. Cover dish, and bake 30 minutes in the preheated oven.
- Remove cover from dish, and place 1/2 the butter on each hen. Increase oven temperature to 350 degrees F (175 degrees C). Basting frequently with the marinade mixture, continue baking 30 minutes, or until exterior of the hens is lightly browned and crisp, the interior is no longer pink, and juices run clear.
Nutrition Facts : Calories 579.2 calories, Carbohydrate 3.6 g, Cholesterol 270.4 mg, Fat 41.3 g, Fiber 0.4 g, Protein 45.6 g, SaturatedFat 13.5 g, Sodium 2024.5 mg, Sugar 0.6 g
ORANGE BALSAMIC ROCK CORNISH GAME HENS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and olive oil and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425 degrees F and 30 minutes at 375 degrees F.
HONEY ROASTED CORNISH GAME HENS
This is a recipe from an old home economics cook book, but it's one I love to make. It is great served with wild rice. Make sure hen is tender before adding honey mixture or the meat will burn. The recipe is for one Cornish Hen, but I couldn't get the software to accept it the way I tried to enter it.
Provided by Good Cook Wanda
Categories Poultry
Time 1h30m
Yield 2 hen halves, 2 serving(s)
Number Of Ingredients 5
Steps:
- Split hen in half. Wash and pat dry. Sprinkle both sides with salt and pepper. Brush both sides with 3 Tbs butter.
- Place breast side down on a rack in a shallow pan. Bake at 325 degrees for 25 minutes.
- Turn. Brush with butter and bake for 25 minutes.
- Mix honey with 1 1/2 Tbs melted butter. Brush half the mixture on the hen. Bake for 15 minutes. Turn and brush with remaining honey mixture. Bake for 15 minutes longer.
Nutrition Facts : Calories 1224.6, Fat 103.4, SaturatedFat 61.2, Cholesterol 553.9, Sodium 885.5, Carbohydrate 4.3, Sugar 4.3, Protein 69.2
CORNISH GAME HENS WITH ORANGE STUFFING
These are very easy to make and elegant to serve to dinner guests or to your family. Garnish with an orange slice on the side if desired. Ask the meat cutter to cut the hens in half for you.
Provided by Karen From Colorado
Categories Poultry
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Finely shred 1/4 tsp peel from the orange.
- Remove and discard the remaining peel.
- Section orange over a bowl, squeezing juice out.
- Halve sections and set aside.
- Add water to the sections to equal 3 tablespoons.
- In a small pan, cook green onion and celery in hot oil until tender but not brown.
- For stuffing, toss together peel, orange sections, onion mixture, stuffing mix and enough of the juice to moisten.
- In a large rectangular cake pan, spoon stuffing into 4 mounds.
- Rinse hens and pat dry with paper towels.
- Place hens, cavity side down over the stuffing mounds.
- Cover loosely with foil.
- Roast in a 375°F oven for 30 minutes.
- Uncover and roast another 20 minutes.
- Stir together honey and 1 tablespoon water. Brush over hens.
- Roast uncovered for another 15 minutes or until hens are tender.
- Use a wide spatula to transfer hens and stuffing to dinner plates.
CORNISH GAME HENS WITH ORANGE JUICE AND HONEY
This recipe is from a magazine and was simply called Cornish Game Hens but I added to the title to help differentiate it here. Sounds delicious but haven't made it yet but when I do, I will season the hens with some garlic powder too.
Provided by Oolala
Categories Oranges
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make the hens, place them on a rack in a shallow baking pan.
- Tie legs together with kitchen cord if desired.
- Sprinkle with salt and pepper(and garlic powder if using).
- Combine the butter, orange juice and honey and spoon over the hens.
- Bake, uncovered, at 350 degrees F. for 1 hour or until a meat thermometer reads 165 degrees F. and juices run clear, basting every 15 minutes.
- Meanwhile for the sauce, combine the orange juice, honey and vinegar in a small saucepan.
- Combine the cornstarch and water in a cup until smooth; stir into the orange juice mixture.
- Bring to a boil; cook for 1 minute or until thickened. Serve with the hens.
Nutrition Facts : Calories 809.1, Fat 26.6, SaturatedFat 9.7, Cholesterol 536.3, Sodium 635.2, Carbohydrate 21.9, Fiber 0.1, Sugar 20, Protein 114
CORNISH GAME HENS WITH SAGE AND GARLIC
Sage is one of my favourite herbs. And who doesn't like garlic!! So this works well for me. Hope it works for you too. This can be prepared ahead of time up to the point of putting it into the oven.
Provided by Tebo3759
Categories Poultry
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend 3 Tbs of butter with the sage, garlic, lemon zest, salt and pepper.
- Separate breast and leg skin from hens.
- Press the mixture under the skins and spread evenly.
- Melt remaining butter and add paprika Brush this butter over the hens.
- Place hens in single layer in shallow oiled pan.
- Roast at 400 F, uncovered, 40 to 45 minutes.
- Baste twice with pan drippings.
HONEYED CORNISH GAME HENS
Cornish game hens are marinated in a a delicious ginger, garlic soy sauce and then cooked in the oven. Don't be scared of cooking Cornish game hens, they are easy and cook up into small, delicious dinners!
Provided by Karlynn Johnston
Categories Dinner
Time 35m
Number Of Ingredients 7
Steps:
- Mix all the ingredients, except the hens, in a blender. Mix until the garlic is completely pureed into it.
- Place the game hens into a seal-able container. Pour the mixture over the game hens and marinade in the fridge for a few hours, or even overnight.
- When you are ready to cook, place them onto a foil lined baking sheet. Pour the remainder of the marinade over the hens.
- Cook in a 350 degree oven for 25-30 minutes, these cook very fast when halved. Cook them to a temperature of 165 °F when a thermometer is inserted deep in the thigh,but not touching the bone.
Nutrition Facts : ServingSize 4 g, Calories 665 kcal, Carbohydrate 38 g, Protein 41 g, Fat 38 g, SaturatedFat 9 g, Cholesterol 227 mg, Sodium 1759 mg, Sugar 36 g
HONEY-LEMON-THYME CORNISH GAME HENS
Provided by Food Network
Time 1h13m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 375 degrees F.
- Rinse the hens well under cool running water. Pat them dry with paper towels.
- Melt the butter with the chopped fresh thyme in a small saucepan. In a small bowl, combine the juice of 4 lemons, honey, and soy sauce. Add the melted thyme butter and mix to combine. Reserve.
- Heat a large cast iron pan on medium heat. Coat the bottom of the pan with olive oil.
- Generously salt and pepper the hens and lay them skin-side down in the hot pan. Sear 4 minutes each side.
- Pour 1/3 of the glaze on the bottom of a 9 by 13 baking dish. Transfer the hens, and their pan drippings, to the baking dish. Pour the remaining glaze over the hens and place in the oven for 30 minutes or until a thermometer reaches an internal temperature of 165 degrees F. Remove the dish from the oven and let them rest for about 5 minutes. Garnish with the sliced lemon and fresh thyme sprigs, and serve.
HONEY-ORANGE CORNISH GAME HENS
These are delicious little hens with a buttery honey-orange glaze that makes them nice and crispy on the outside, and tender and juicy on the inside. This is a nice dinner to have with that special someone, served with a rice pilaf and a simple veggie dish.
Provided by EdsGirlAngie
Categories Poultry
Time 1h6m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Mix together salt, basil and allspice.
- Sprinkle mixture inside and outside of Cornish hens.
- Place 1/4 orange in each hen and place them in a roasting pan.
- Add water to pan.
- Over low heat, simmer together honey, butter and orange juice concentrate until thickened.
- Drizzle about half the mixture over Cornish hens and roast uncovered for about 25 minutes.
- Roast for another 25 minutes or until juices run clear and hens are not pink inside, basting with the rest of the honey-orange sauce after 10 minutes.
ROASTED CORNISH GAME HENS MARINATED IN HONEY AND MUSTARD
Provided by Food Network
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon together in a bowl and set aside. Remove the wing tips from the hens. Roll the hens in the marinade and marinate overnight.
- Preheat the oven to 450 degrees F.
- Season the birds inside and out with salt and pepper. Cut the lemon in half and squeeze over each bird. Put a used lemon half in the cavity of each bird. Truss the birds.
- Set a rack in a roasting pan and brush the rack with several tablespoons vegetable oil. Place the birds, breast side down on the oiled rack. Roast for 30 minutes. Turn the birds breast side up, reduce the heat to 350 degrees and roast an additional 15 to 20 minutes or until the hens are cooked through and the skin is brown. Allow the hens to rest 10 minutes before serving.
ORANGE-GLAZED CORNISH HENS
One year, I served this recipe and got nothing but raves. My family prefers these moist glazed hens instead of turkey.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a skillet, saute the onion, celery and almonds in butter. Add rice, sugar, salt, thyme and orange zest; mix well. Loosely stuff hens. Place, breast side up, on a rack in a shallow baking pan. In a small bowl, combine glaze ingredients; spoon some over hens. Bake, uncovered, at 350° for 40 minutes. Cover and bake 40 minutes longer until juices run clear, brushing often with remaining glaze.
Nutrition Facts :
LIGHT HONEY-GLAZED CORNISH HENS
Steps:
- Gather the ingredients. Preheat oven to 350 F.
- Place game hens breast-side down on a cutting board and cut in half along the backbone. Remove skin and trim excess fat.
- In a small microwave-safe dish, combine orange peel, lemon juice, orange juice concentrate, soy sauce, honey, garlic, onion powder, and thyme. Bring to boiling point in a microwave oven; set aside.
- Lightly grease a baking dish or spray with cooking spray.
- Divide chopped onion into 4 portions in baking dish; place hens bone-side down on onions.
- Pour orange juice mixture over hens.
- Bake hens in preheated oven for 45 minutes, basting every 10 to 15 minutes with cooking juices. If they brown too quickly, cover them loosely with aluminum foil.
- When hens are done, remove from baking dish, onions and all, to warm dinner plates.
- If desired, garnish with orange slices. Skim fat off juices in baking dish. If desired, thicken pan juices with a teaspoon of cornstarch mixed with 1 teaspoon of cold water. Serve juices on the side.
- Serve with hot cooked rice and a green vegetable. Enjoy!
Nutrition Facts : Calories 967 kcal, Carbohydrate 16 g, Cholesterol 446 mg, Fiber 1 g, Protein 77 g, SaturatedFat 17 g, Sodium 661 mg, Sugar 11 g, Fat 64 g, ServingSize 4 servings, UnsaturatedFat 0 g
HONEY ORANGE CORNISH HENS
An easy dish that looks like you've spent all day cooking and has a fabulous taste. Your family or friends will rave about it, and we don't need to tell them how easy it was to make. It has only 5 ingredients.
Provided by Carol Semenuk
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place game hen halves with skin sides up into a 9x13-inch roasting pan.
- Roast hens in the preheated oven for 35 minutes.
- Stir orange juice, honey, soy sauce, and vinegar together in a small bowl; brush mixture over hens.
- Roast hens for 5 more minutes and baste again with orange juice mixture. Roast until skin is browned and meat is no longer pink inside, about 10 more minutes.
Nutrition Facts : Calories 192.7 calories, Carbohydrate 10.9 g, Cholesterol 75.3 mg, Fat 10.5 g, Fiber 0.1 g, Protein 13.4 g, SaturatedFat 2.9 g, Sodium 488.3 mg, Sugar 10.1 g
MOROCCAN-STYLE CORNISH GAME HENS
Categories Chicken Game Poultry Vegetable Roast Dinner Spice Carrot Fall Winter Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Finely grind first 7 ingredients in spice grinder or coffee grinder. Transfer to small bowl. Whisk in orange juice, oil and garlic. (Spice mixture can be made 1 day ahead. Cover and chill.)
- Rub spice mixture all over hens; place hens in large roasting pan. Sprinkle hens inside and out with salt and pepper. Tie legs together to hold shape. Arrange carrots in pan around hens. Sprinkle carrots with salt and pepper. Roast 30 minutes. Add stock to roasting pan. Roast hens until juices run clear when thickest part of thigh is pierced and carrots are tender, basting hens occasionally with pan juices, about 35 minutes longer. Place 1 hen on each of 4 plates. Arrange carrots alongside. Spoon warm Orange-Honey Sauce over and serve.
CORNISH GAME HENS WITH ORANGE AND HONEY
Categories Garlic Onion Roast Orange Red Wine Spring Honey Watercress Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Whisk first 6 ingredients in medium bowl. Pour 2 cups sauce into medium saucepan. Reserve remaining 1 cup sauce.
- Rinse hens inside and out. Pat hens dry with paper towels. Cut and scrape off any visible fat from hens. Sprinkle inside and out with salt and pepper. Place 3 onion quarters and 3 garlic cloves in cavity of each hen. Arrange hens on rack on large rimmed baking sheet.
- Roast hens 10 minutes. Baste with reserved 1 cup sauce. Continue roasting until hens are golden and juices run clear when thickest part of thigh is pierced, basting often with pan juices and reserved 1 cup sauce, about 45 minutes longer.
- Transfer hens to cutting board; tent with foil to keep warm. Transfer pan juices to 4-cup glass measuring cup. Spoon fat off top of pan juices. Pour pan juices into 2 cups sauce in saucepan. Boil until sauce is reduced to 1 1/2 cups, about 12 minutes.
- Discard onions and garlic from hen cavities. Using poultry shears, cut hens in half lengthwise. Remove backbones. Spoon some sauce onto plates. Place hens atop sauce. Garnish with watercress. Serve with remaining sauce.
ORANGE GLAZED LOVE (CORNISH) HEN
Steps:
- Put all the sauce ingredients into a saucepan. Over medium heat bring it to a boil, and then reduce to a simmer for 1/2 hour. At the same time mix the marinade together, and rub it all the over hens. Marinate for at least 1 hour. Roast hens in a preheated 375 degree F oven for 25 minutes, and then brush with sauce. Finish the hens on a preheated grill for another 7 minutes, turning and brushing with more sauce to glaze.
BRICK CORNISH HENS
Steps:
- Make the brine: Bring 1 1/2 gallons water and 1/3 cup salt to a boil in a large pot, whisking until the salt dissolves. Remove from the heat. Add the lemon halves, tarragon, parsley, garlic, bay leaves and peppercorns; let cool completely.
- Place the hens breast-side down on a cutting board. Use kitchen shears to cut along either side of the backbone to remove. Turn the hens breast-side up and open so the drumsticks point out; press the breastbone firmly to flatten. Submerge the hens in the brine and refrigerate at least 6 hours and up to 12 hours.
- Remove the hens from the brine and rinse well; pat dry. Place breast-side up in a baking dish and refrigerate, uncovered, to dry out the skin, at least 30 minutes.
- Sprinkle the hens with salt. Wrap 2 bricks with foil. Heat 1 tablespoon each olive oil and butter in each of 2 large nonstick or cast-iron skillets over medium-high heat. Add 1 hen, skin-side down, to each skillet and scatter the thyme and garlic around it. Top each hen with a foil-wrapped brick and sear until beginning to brown, about 20 minutes, rotating the pans as needed for even cooking. Remove the bricks and carefully flip the hens (do not replace the bricks); continue cooking until a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 20 to 25 more minutes. Cut each hen in half and serve with the romesco and chimichurri sauces.
- Romesco Sauce
- Toss 1/2 pound plum tomatoes and 4 garlic cloves (unpeeled) with 2 tablespoons olive oil and 1/4 teaspoon kosher salt; spread on a baking sheet. Roast at 350 degrees F until soft, 20 minutes; let cool, then squeeze out the garlic. Combine the tomatoes, garlic, 3/4 cup chopped roasted red peppers, 1/4 cup sherry vinegar, 1 tablespoon honey, 1/2 teaspoon kosher salt and a pinch of red pepper flakes in a blender; blend until smooth. Transfer to a bowl; stir in 1/2 cup chopped toasted almonds. Slowly drizzle in 1/3 cup olive oil, whisking.
- Basil Chimichurri
- Put 6 garlic cloves (unpeeled) on a sheet of foil; drizzle with olive oil and seal into a packet. Roast at 350 degrees F until soft, about 20 minutes; let cool. Squeeze out the garlic cloves and mash into a paste. Combine 1 bunch basil (cut into thin ribbons), 1 bunch finely chopped parsley, 1/4 bunch finely chopped oregano, 1/3 cup sherry vinegar, 2 finely chopped shallots, 1/2 teaspoon kosher salt, and pepper to taste. Slowly drizzle in 1/3 cup olive oil, whisking.
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- In a small bowl stir together chicken broth, orange peel, orange juice, honey, and cornstarch. Stir into onion mixture in saucepan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Set aside 1/2 cup of the sauce.
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