• 2/3 cup currant jelly
• 1/2 cup apple cider or sweet dessert wine
• 1 tsp. dried thyme
• 1 Tbs. dried sage, rubbed
• 2 Cornish hens, split in half, backbone discarded
• cooking oil spray

Preheat oven to 450°F. Stir first 3 ingredients, and 1/3 of the sage in heavy nonreactive saucepan over medium heat. Simmer about 3 minutes until glaze is reduced by one third.

Season hen halves with remaining sage and salt and pepper to taste. Place skin side up on rack on baking sheet. Spray each half with cooking oil spray. Roast about 25 minutes until cooked through, basting frequently. Serve with remaining glaze spooned over.

Per serving: calories 302, fat 4.4g, 13% calories from fat, cholesterol 117mg, protein 26.1g, carbohydrates 40.0g, fiber 0.9g, sugar 39.0g, sodium 89mg, diet points 6.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread: 0.0, Lean meat: 0.0, Fat: 0.0, Sugar: 2.5, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Gewürztraminer.