Cranberry-Glazed Cornish Hens

• 1/2 c. jellied cranberry sauce
• 1 Tbsp. Dijon mustard
• 1 (10 1/2 oz.) can chicken gravy
• 1 tsp. grated orange peel
• 3 Cornish hens (1 1/2 lb. each)
• salt and pepper to taste
• cooked wild rice
• orange, thinly sliced

1. In a 1-quart saucepan, combine cranberry sauce, mustard, gravy and orange peel.
2. Cook over low heat, stirring constantly, until glaze is smooth.
3. Cut hens in half lengthwise, rinse and pat dry. Sprinkle with salt and pepper.
4. Place hens on a rack with drip pan, skin side down; brush hens generously with glaze. Bake at 400u0b0 for 15 minutes.
5. Turn hens, brush with glaze and bake for 30 minutes, or until juices run clear when pricked with a fork. While roasting, brush often with glaze.
6. Serve on a bed of wild rice and garnish with orange slices.
7. Yield: 6 servings.

cranberry sauce, mustard, chicken gravy, cornish hens, salt, wild rice, orange

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294504 (may not work)