Cornish Hens with Cherry Sauce

By MaryGladys

Ingredients

• 4 Cornish Hens
• 1 (6 oz) package Stove Top cornbread stuffing
• 1.5 cups hot water
• 1/4 cup plus 2 tablespoons margarine or butter
• 3/4 cup red currant jelly
• 1/4 cup pitted dried red cherries, coarsely chopped
• 2 tsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp ground allspice

Preparation

Step 1

Thaw hens if frozen. Place a rack in a slow cooker. In a medium bowl, combine stuffing mix with seasoning packet, water, and 1/4 cup of margarine/butter. Stuff hens and place on rack in slow cooker.

In a small saucepan, combine jelly, cherries, remaining butter/margarine, lemon juice, salt and allspice. Cook over low heat, stirring until jelly is melted. Reserve 2/3 cup sauce. Brush remaining sauce on hens in cooker.

Cover and cook on low 6-7 hours. Serve whole or cut hens in half with kitchen shears. Spoon reserved sauce over hens at serving time.