2 fresh or frozen rock cornish hens
2 tbsp. Kosher butter, melted or use oil
1/4 c. whole cranberry sauce
2 tbsp. orange marmalade
1 tbsp. lemon juice
1 tsp. minced onion
1 tsp. cornstarch
1/2 c. drained mandarin orange sections

Thaw hens, if frozen. Rinse hens and pat dry. Coat inside and outside on hens with Kosher butter or oil, sprinkle with salt and pepper. Place hens, breast side up on a rack in a shallow roasting pan. Cover loosely with foil. Roast in a 375 degree oven for 30 minutes. Uncover and roast about 1 hour more.

Meanwhile, for sauce, in a 1 quart saucepan combine cranberry sauce, orange marmalade, lemon juice, minced onion and cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 more minutes. Remove from heat, stir in orange sections. Brush over hen several times during last 20 minutes of roasting.