Cran-Raspberry Cornish Hens

Serves 4 to 6. Recipe is by Julie Kay.

2 to 3 Cornish hens (depending on the size of the slow cooker)

2 cups fresh cranberries*

1 (10-ounce) jar all-fruit raspberry jam

1 (1.25-ounce) packet dried onion soup mix

¼ cup brown sugar

1. Place semi-thawed Cornish hens into slow cooker. Add fresh cranberries.

2. Mix together jam, onion soup mix and brown sugar together. Spoon mixture over hens.

3. Cook on high for the first hour and turn to low for an additional 6 to 7 hours.

*If you have extra cranberries, use for garnish.