INGREDIENTS
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1 shallot, minced
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1 tablespoon butter
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Zest of 2 clementines plus 1 cup clementine juice
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1/2 cup jarred cranberry sauce
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1 packed tablespoon brown sugar
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1 sprig fresh rosemary
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4 Cornish game hens, rinsed and dried
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Kosher salt and freshly ground black pepper
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Special equipment: an enameled cast-iron Dutch oven