Carol,IL I forgot to post this recipe for game hens when I did the others...but this is definitely one to try! We had it at the Cornish Inn here in Maine and it was wonderful. The Inn is located in Cornish and the Chef at the time we had this dish, was Paul Miller.

4 Cornish Game Hens
Salt/pepper and poultry seasoning
1/3 c. melted butter
1/3 c. honey
1/3 c. granulated sugar
2 tsp. cinnamon
Preheat oven to 350º
Remove innards and wash hens, then season inside of cavity with seasonings
Place in baking pan,cover loosely with foil, and bake for 30 mins.
Remove from oven and raise temp to 400º
Whisk togethere butter and honey, brush it generously on hens, coating the whole bird.
Mix cinnamon and sugar, sprinkling over birds
Place back into oven, uncovered, and bake an additional 30 mins. or till juices run clear (180º on meat thermometer)
Serve with Cranberry Chutney (recipe follows)

Cranberry Chutney (4-6 servings)
1 c. quartered and sliced onions
1 c. water
3/4 c. dark brown sugar
1/2 c. granulated sugar
3/4 c. cider vinegar
2-3 Granny Smith apples (cored/peeled/diced)
1/2 tsp. salt
1 tsp. grated, fresh ginger
1/2 tsp. mace
1/4 tsp. ground cloves
1/2 tsp. curry powder
Zest of two oranges, grated fine
1 qt. cranberries
1/2 c. currants
Juice of two oranges

Combine first 4 ingredients in heavy saucepan and simmer 30 minutes.
Add next 8 ingredients, bring to slow boil and cook 30 minutes.
Add last three ingredients and continue to boil, slowly for 10 minutes, or till cranberries burst.

Serve warm or at room temp with game hens (or most any poultry)
This recipe is a bit time-consuming but it's worth it!! You may prepare the sauce ahead of time!! Enjoy!