1/2 CUP JELLIED CRANBERRY SAUCE<>1 TABLESPOON DIJON MUSTARD<>1 CAN (10-12 ounces) CHICKEN GRAVY<>1 TEASPOON GRATED ORANGE PEEL<>3 CORNISH HENS ( 1 1/2 pounds each), HALVED LENGTHWISE<>SALT&PEPPER TO TASTE<> COOKED WITH BAKED POTATO<><>IN 1 qt. SAUCEPAN< COMBINE THE CRANBERRY SAUCE, MUSTARD, GRAVY AND ORANGE PEEL<>COOK OVER LOW HEAT< STIRRING CONSTANTLY UNTIL SMOOTH. SPRINKLE HENS WITH SALT&PEPPER. (PLACE ON RACK WITH DRIP PAN< SKIN SIDE DOWN, BRUSH GENEROUSLY WITH GLAZE. (BAKE AT 400 degreesF FOR 15 minutes, TURN HENS, BRUSH WITH GLAZE,) (THEN BAKE 30 minutes more or until JUICES RUN CLEAR. BASTING OFTEN WITH GLAZE>SERVE WITH BAKED POTATO!! (QUICK and EASY)
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