Cornish Game Hens with Cherry Sauce

This is a favorite for us and very easy to prepare: plan on 1 hen for each person.

2 Cornish Hens, washed and left whole
1 (6 ounce) box Stove Top Stuffing or make your own stuffing (homemade is best)
1 1/2 cups hot water
1/4 cup plus 2 TBSP. butter
3/4 cup ( 10 ounce jar) currant jelly
1/4 to 1/2 cup pitted, dried red cherries
2 tsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. allspice

In a bowl, combine the stuffing mix with the seasoning pouch, water and 1/4 cup butter, mix well - or prepare homemade stuffing mix which is better but the prepared saves time. Stuff the hens with the stuffing. Place in a baking pan, set aside.

In a small saucepan, combine the currant jelly, cherries, 2 TBSP. butter. lemon juice, salt and allspice. Cook over low heat until jelly melts, stirring. Reserve 2/3 cup of the sauce; brush remaining sauce over the hens, bake at 350F. for about 1 1/2 hours-basting about every half hour with the pan drippings. To serve, warm the remaining sauce and serve with the hens. The sauce may be strained if you don't like the cherries. I have used guava jelly and dried peaches for the sauce with good results.