On the ninth day of Christmas, The Sacred Olive paired for me:
Extra Virgin Olive Oil & Black Cherry Balsamic Vinegar

Ingredients:
• 1/2 cup cherry preserves
• 1/2 cup port
• 1 tbsp fresh ginger (grated)
• 1 tbsp The Sacred Olive Black Cherry balsamic vinegar
• 3/4 tsp The Sacred Olive Celtic Sea Salt (divided)
• 3 lbs Cornish hens
• 1/4 tsp The Sacred Olive Black Pepper Corns (grind them freshly)

Directions:
1. Preheat oven to 400°. Place a wire rack on a baking sheet; coat rack with cooking spray. Combine preserves, port, ginger, vinegar, and 1/4 teaspoon salt in a small saucepan. Bring to a boil; cook 9 minutes or until slightly thickened, stirring occasionally. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Set on wire rack on baking sheet. Bake at 400° for 15 minutes. Brush hens with cherry mixture; bake 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165°, brushing with cherry mixture every 10 minutes. Remove from oven. Let stand 5 minutes. Remove twine; split hens in half lengthwise.