1. Combine the marinade ingredients in a small mixing bowl. Place the hen halves in a zip-top bag, and pour in the marinade. Make sure the marinade is evenly distributed. Zip the bag and refrigerate for 2 to 8 hours.

2. Preheat the oven to 425 F. Remove the hens from the marinade and place them in a heavy roasting pan, breast side up. Pour over the remaining marinade. Roast the hens about 40 to 45 minutes, basting with the pan juices every 15 minutes, until the hens are golden brown and no pinkness remains in the thigh.

3. Place the hens on a serving platter and cover with foil.

4. Add the cranberries and wine to the hens' juices and place on top of the stove on medium-high heat. Reduce the juices for about 3 minutes or until the cranberries are softened. Taste for seasoning. Spoon over the hens, garnish with the watercress and serve immediately.

Advance preparation: This may be made through Step 1 up to 8 hours ahead and refrigerated.

Cranberry Almond Relish

Serves 6 to 8

This is a standard dish on my Thanksgiving table. A hot sugar syrup softens the cranberries so that the fruit is slightly crunchy. Raspberries, rum and toasted almonds add a unique touch. This is also good with roast chicken or duck.

1/2 cup blanched, slivered almonds

1 (12-ounce) bag of fresh cranberries, washed and picked over

...continued