Cornish Hens with Cherry Sauce

4 Cornish game hens

6 ounces stove top cornbread stuffing mix

1 1/2 cups hot water

1/4 cup + 2 T. butter

3/4 cup red currant jelly

1/4 cup dried red cherries, coarse chopped

2 teaspoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon ground allspice

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.