1. Prepare Rosy Currant Glaze. Remove giblets from hens, if necessary. Twist wing tips behind backs. Tie legs together tightly with string. Make a small slit in back skin of each hen for release of steam.
2. Brush hens with glaze. Place hens, breast-side down, on a microwave rack in an 8-inch-square baking dish. Cover with a tent of greased waxed paper. Microwave at 100% (high) 8 minutes.
3. Turn hens breast-side up and give each a half turn in baking dish. Brush with more basting sauce and give dish a half turn. Cover with tent of waxed paper.
4. Microwave at 100% (high) 6 to 8 minutes; baste with glaze after 3 minutes. Hens are done when juices run clear when pierced with a fork between leg and thigh. A micro wave meat thermometer inserted between leg and thigh should register 185F (85C). When done, brush Cornish hens with more glaze. Cover tightly with foil; let stand 3 to 5 minutes.