Red Currant-Glazed Cornish Hens And Pearl Onions

• 1/2 cup red currant jelly
• 1/3 cup apple juice
• 1 tablespoon finely chopped shallots
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon grated peeled fresh ginger
• 1/4 teaspoon chopped fresh thyme
• 1 teaspoon salt, divided
• 2 (1 1/2-pound) Cornish hens
• Cooking spray
• 1/4 teaspoon freshly ground black pepper, divided
• 2 quarts water
• 1 pound pearl onions
• 1 tablespoon butter
• 1 tablespoon sugar
• 1 tablespoon fresh lemon juice

1. Preheat oven to 425u0b0.
2. Combine first 6 ingredients in a small saucepan. Stir in 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.
3. Remove and discard giblets and necks from hens. Remove skin; trim excess fat. Split hens in half lengthwise. Place hen halves, meaty sides up, in a roasting pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Bake at 425u0b0 for 10 minutes. Remove from oven, and brush hens with half of jelly mixture. Reduce oven temperature to 400u0b0. Bake at 400u0b0 for 8 minutes. Remove from oven, and brush hens with remaining half of jelly mixture. Bake at 400u0b0 for 7 minutes or until a thermometer registers 165u0b0.
4. Bring 2 quarts water to a boil in a large saucepan. Add onions to pan; cook 2 minutes. Remove onions with a slotted spoon. Drain and rinse under cold running water; drain. Pinch stem end of each onion; discard peels. Melt butter in a large nonstick skillet over medium heat. Add onions, sugar, 1 tablespoon lemon juice, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; cook 12 minutes or until golden brown, stirring frequently. Serve with hens.

red currant, apple juice, shallots, lemon juice, fresh ginger, thyme, salt, cornish hens, cooking spray, freshly ground black pepper, water, onions, butter, sugar, lemon juice

Taken from www.myrecipes.com/recipe/red-currant-glazed-cornish-hens-pearl-onions (may not work)