Cornish Hens with Cherry Sauce

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Cornish Hens with Cherry Sauce

Cornish Hens with Cherry Sauce
Servings 4


  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 2 teaspoons fresh lemon juice
  • 1/4 cup pitted dried red cherries coarsely chopped
  • 3/4 cup red currant jelly
  • 1/4 cup plus 2 tablespoons margarine or butter
  • 1.5 cups hot water
  • 1 6 oz package Stove Top cornbread stuffing
  • 4 Cornish Hens


  • Thaw hens if frozen. Place a rack in a slow cooker. In a medium bowl, combine stuffing mix with seasoning packet, water, and 1/4 cup of margarine/butter. Stuff hens and place on rack in slow cooker. In a small saucepan, combine jelly, cherries, remaining butter/margarine, lemon juice, salt and allspice. Cook over low heat, stirring until jelly is melted. Reserve 2/3 cup sauce. Brush remaining sauce on hens in cooker. Cover and cook on low 6-7 hours. Serve whole or cut hens in half with kitchen shears. Spoon reserved sauce over hens at serving time.

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