How to Make It
Prepare Cornish Hens: Preheat oven to 450°. Place grapes in a lightly greased large roasting pan. Rinse hens; pat dry. Brown 3 hens in 2 Tbsp. melted butter in a large skillet over medium heat 4 minutes on each side. Place hens on top of grapes in roasting pan. Repeat procedure with remaining 3 hens and 2 Tbsp. butter, reserving 1 Tbsp. drippings in skillet. Whisk flour into drippings until smooth. Gradually whisk in wine, 1⁄2 cup orange juice, apple jelly, and 1 tsp. salt. Cook over medium-high heat, whisking constantly, 3 minutes or until jelly melts and sauce is reduced to 2 cups. Remove from heat, and reserve 11⁄2 cups sauce to serve with hens.
Sprinkle hens with pepper and remaining 1⁄2 tsp. salt; brush with 1⁄4 cup remaining sauce. Bake at 450° on bottom oven rack for 40 minutes or until hens are done, basting twice with 1⁄4 cup sauce each time. Cover and let stand 10 minutes before serving.
Meanwhile, prepare Orange Rice: Melt butter in a large saucepan over medium-high heat; add celery and onion, and sauté 3 minutes or until tender. Stir in 21⁄4 cups water and 3⁄4 cup orange juice. Bring to a boil; stir in rice and 1⁄2 tsp. salt. Return to a boil; cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. Remove from heat, and stir in orange zest; fluff with a fork.
Arrange rice, grapes, and hens on a serving platter. Serve with reserved 11⁄2 cups sauce.