Cranberry Cornish Hens

1 cup of cranberry sauce (jellied)
1/2 cup of dry white wine
1 tablespoon plus 1 teaspoon of lemon juice
2 Cornish hens (22 oz.)
Salt

Combine cranberry sauce, wine and lemon juice in heavy sauce pan. Cook over medium heat, stirring constantly until cranberry sauce melts and mixture is smooth. Keep warm.

Remove giblets from hens. Rinse hens in cold water and pat dry. Sprinkle cavities with salt. Close cavities and secure with wooden toothpicks.

Brush hens with cranberry mixture, coating all sides.

Place hens, breast side up in a lightly greased shallow pan.

Bake at 350�F. for 1 1/2 hours. Basting frequently with cranberry sauce. Serve with extra spoon of sauce over hens.