Rub hens inside and outside with garlic. Sprinkle with salt and pepper. Place on rack, spaced apart, in shallow baking pan. Roast in 350 degree F oven 30 minutes.
Meanwhile, prepare glaze. In 1-quart saucepan combine 1/2 cup of the water, the bouillon and jelly. Stir over medium heat to melt jelly. In container of electric blender combine 1 cup of the berries and the vinegar. Blend until smooth, scraping sides of container as needed. Stir berry mixture into bouillon mixture.
Mix cornstarch with the remaining 2 tablespoons water. Stir into berry mixture. Cook and stir until mixture comes to a boil and thickens slightly. After hens have roasted for 30 minutes, brush all over with glaze. Continue to roast 30 to 40 minutes, brushing frequently with glaze, until juices run clear when pricked with a fork. Garnish with parsley. Serve hot or chilled with the remaining berries.

Makes 6 servings.