Ahhhhh my little French kitchen memories are coming back to me now. The kitchen was super rustic and very easily festive with a few fairy lights! The farmhouse was naturally dark, so I really needed those twinkling lights.
So I found some photos of a magazine submission from two christmases ago and they reminded me how much I love this season and comforting food! These meatballs are simple but very, very tasty, set off by my quick cranberry sauce! Donna x
Recipe for Pork Stuffing Balls
Make you sausage balls just as you would meatballs and brown off.
2 lbs of gourmet pork sausage meat
100 g of gourmet dried stuffing home made or shop bought
dried or fresh winter herbs such as sage, thyme and rosemary
rind of half a lemon
fresh ground salt and pepper
Your usual chicken gravy made better with a little white wine, cream and herbs.
Cranberry, Apple and Onion Sauce
Heat this altogether in a pan until the cranberries start to burst, the onions and apples are soft and the liquid has reduced. You can freeze this in ziplock bags.
300 g of fresh cranberries (you can use drained thawed from frozen)
2 or 3 apples peeled and cored and chopped small
1 large white onion chopped fine
1 cup of brown sugar
salt and pepper
1/2 cup of winter
splash of white wine vinegar
1 teaspoon of mixed cinnamon and nutmeg