Ingredients

• 2 1/4 cups cranberries, rinsed and drained
• 3/4 cup dry red wine
• 3 tablespoons honey
• 1 tablespoon olive oil
• 1 tablespoon melted butter
• 1/3 cup minced onion
• 1/3 cup minced celery
• 1/3 cup cranberries, rinsed and drained,coarsely chopped
• 2 cups French bread cubes, 1/2 " thick
• 1/4 cup chicken broth
• 1/4 cup finely chopped parsley
• 1 teaspoon dried sage, crushed
• 1/4 teaspoon dried thyme, crushed
• 1/2 teaspoon salt, divided
• 1/4 teaspoon fresh ground black pepper, divided
• 4 Cornish hens, giblets removed,thawed,rinsed and dried
• kitchen string

Instructions

1. Prepare the glaze: Combine cranberries and wine in saucepan, bring to a boil, reduce heat and simmer 5 minutes.

2. Stir in honey and continue to simmer 2 minutes.

3. Strain glaze, stir in oil and set aside.

4. Prepare the game hens and stuffing: Melt butter in saucepan over medium heat, add onion, celery and cranberries.

5. Saute for 3 minutes.

6. Add sauteed mixture to the French bread cubes.

7. Let cool.

8. Stir in chicken broth, parsley, sage, thyme, 1/4 Tsp.

9. salt and 1/8 Tsp.

10. pepper.

11. Stuff game hens with the stuffing and tie drumsticks together with kitchen string.

12. Place hens in a roasting pan.

13. Brush some of glaze over each game hen and sprinkle with a little salt and pepper.

14. Place in a preheated 450 degree oven for 20 minutes.

15. Reduce heat to 350 degrees and continue roasting for 45 minutes longer.

16. Baste hens with glaze and sprinkle with salt and pepper (salt& pepper is optional, I didn't do it) twice more during the cooking time.

17. Remove hens from oven and let rest 5 minutes.

18. Cut strings and serve.