1 tbsp. butter
1/2 c. red currant jelly
3 tbsp. lemon juice
1 1/2 tbsp. cornstarch
1/3 c. wine vinegar
1 tsp. salt
4 cloves

Clean hens; pat dry. Stuff if desired. Place in shallow roasting pan. Brush with a little melted butter. Bake at 400 degrees for 35 minutes.

Meanwhile combine butter, jelly and lemon juice in saucepan. Mix cornstarch with vinegar until smooth. Add to jelly mixture. Add salt and cloves. Simmer until thoroughly heated. Reduce oven temperature to 350 degrees. Pour glaze over hens; bake for 45-60 minutes longer, basting occasionally.