Preheat the oven to 400F. Pat dry the cornish hens, clean the inside and generously sprinkle some salt inside and on them. Set aside.
In a sauce pan, pour Kikkoman® soy sauce and orange juice. Mix the water and corn starch together and pour into the sauce pan.
Add brown sugar and cranberries. Bring to simmer and let cook until the cranberries start popping and the glaze thickens.
Slice the onion into thin rings and place them at the bottom of an oven safe dish. Place the cornish hens on the onions and brush with the cranberry orange glaze.
Roast in the oven for 25 minutes at 400F. Brush again with the glaze and roast for another 25 minutes. If the cornish hens are browned and beautiful, cover them with aluminum foil and roast so they don't burn.
Check the cornish hens using a thermometer. The thighs should register at 165F and the breast should register at 170F.
If you have oven space, you can make the panko crusted roasted potatoes at the same time.