4 Rock Cornish hens (about 1 pound each)
2 teaspoons salt
1/2 cup butter or margarine, melted
Paprika
8 3/4 ounce can pitted dark sweet cherries, drained (reserve syrup)
1 teaspoon cornstarch
1/8 teaspoon salt
1/4 cup orange marmalade
3 tablespoons brandy or mandarin orange syrup
11 ounce can mandarin orange segments, drained (reserve 3 tablespoons syrup, if desired)

Preparation Instructions:

Wash hens and pat dry. Rub cavity of each with 1/2 teaspoon salt. Fasten neck skin to back with skewer. Flatten wings over breast; tie with string. Tie drumsticks to tail. Insert spit rod through center of birds from side to side; secure each with holding forks. Check balance by rotating spin in palms of hands. Brush hens with butter; sprinkle with paprika.

Arrange medium hot coals at back of firebox; place foil drip pan under spit area. Cook hens on rotisserie 1 to 1 1/2 hours, brushing frequently with butter.

Blend reserved cherry syrup, the cornstarch and salt; stir in orange marmalade. Cook stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. stir in brandy, cherries and orange segments; heat through. Spoon fruited sauce over hens; serve any additional sauce separately. 4 servings.