1 can whole cranberry sauce
1 tbsp. orange juice
1 tsp. sugar
1/2 tsp. grated orange peel
3 tbsp. butter
1/4 c. hot water
2 tsp. raisins
1/4 tsp. salt
1/8 tsp. cinnamon
Dash pepper
2 Cornish hens (1-1 1/2 lbs. each)
1 tbsp. butter
1 tsp. bouquet sauce
1 1/2 c. plain bread cubes

Combine cranberry sauce, orange juice, sugar and orange peel in small bowl. Microwave on High 2 minutes or until heated. Set aside. In medium bowl, melt 3 tablespoons butter at High 1 minute. Stir in water, bread cubes, raisins, salt, cinnamon, pepper and 1/4 of the cranberry sauce. Use to stuff hens. Place hens breast side down on roasting rack. Melt 1 tablespoon butter in cup on High 15-30 seconds. Stir in bouquet sauce, brush hens with half of the mixture. Cover with wax paper, microwave on High 10 minutes. Rearrange hens and turn over. Brush with remaining bouquet sauce. Re-cover and microwave on High 4-11 minutes until legs move freely and juices run clear. Reheat remaining cranberry mixture on High 1 minute until hot. Serve with hens.