Cranberry Cornish Hens

 Cranberry Cornish hens

2/3 cup chopped cranberries

2 tablespoons sugar

1 teaspoon finely shredded orange zest

½ teaspoon salt

1/8 ground cinnamon

3 cups toasted raisin bread cubes

¼ cup butter

4 teaspoon orange juice

4 Cornish game hens

Cooking oil

¼ cup orange juice

Combine cranberries, sugar, peel, salt and cinnamon. Add bread cubes; sprinkle with half the melted butter and the 4 teaspoons orange juice. Toss to mix. 

Rinse hens and pat dry; rub cavities with salt. Stuff with cranberry mixture. Skewer neck skin to back. Tie legs to tail; twist wings under back. Place hens, breast side up, on a rack in a roasting pan. Brush with oil; cover loosely with foil. Roast in a 375 degree oven for 30 minutes. 

Combine the ¼ cup orange juice and remaining melted butter. Uncover birds; baste with orange juice mixture. Roast, uncovered, about 1 hour longer or till done, baste once or twice with orange juice mixture. Garnish with parsley, cranberry-centered kumquat roses, and a lemon twist, if desired. Serves 4