Orange Ginger Glazed Cornish Hens

3/4 cup fresh orange juice
2 tablespoons minced peeled fresh ginger
1 tablespoon low sodium soy sauce
2 tablespoons honey
1 tablespoon water
2 teaspoons cornstarch
2 Cornish hens, skinned and halved
cooking spray
1/2 teaspoon salt
1/2 teaspoon ground ginger

Line your pan with foil for easy cleanup. Don't worry if the sweet glaze burns on the foil; it won't burn on the hens.

Preheat oven to 475F.

Combine first 4 ingredients in a small saucepan; bring to a boil. Combine water and cornstarch in a small bowl, stirring with a whisk. Add to juice mixture in pan, stirring with a whisk. Cook 2 minutes or until thick and glossy, stirring constantly.

Place hen halves, meaty sides up, on a foil lined jelly roll pan coated with cooking spray; sprinkle hen halves with salt and ground ginger.

Spoon juice mixture evenly over hen halves. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone.

Bake at 475F for 25 minutes or until the thermometer registers 180F.

4 servings.