6 Cornish hens, thawed
1/4 c. butter, melted
1/4 c. concentrated frozen orange juice
1 lb. can whole cranberry sauce
1 orange rind
1/8 tsp. poultry seasoning

Sprinkle hens inside and out with salt and pepper. Tie legs. Roast on rack at temperature indicated on package. Thirty minutes before hens are done, heat cranberry sauce with remaining ingredients. Brush hens with sauce every 5 minutes until they are done.

I usually begin brushing them as soon as they look like they are drying out. These take a little longer than specified on the package to bake. Allow another 30 minutes of baking time.