Sprinkle body cavity of each hen with salt and pepper. Twist wing tips up and back, tucking neck skin under wings to secure it.

In large bowl, combine croutons, wheat germ, celery, broth, 2 tablespoons melted butter, sugar, 1/2 teaspoon salt and 1/8 teaspoon pepper; lightly spoon into body cavities.

Tie legs and tail of each hen together. Brush with melted butter; roast, breast side up, in open roasting pan, at 425°F. 1 hour, brushing occasionally with butter.

Meanwhile, prepare Red Raisin Sauce: In 2-quart saucepan over medium-low heat, cook sauce ingredients, stirring occasionally, until blended, about 10 minutes.

During last 15 minutes of roasting, cut strings around legs to allow heat to penetrate and brush hens with some Red Raisin Sauce.

Birds are done when leg moves easily up and down (protect hands with paper towel). Serve with sauce and garnish with drained crabapples.