¼cupgreen onions (scallions or green shallots) - optional
1teaspoonground black pepper - optional
TO MAKE THE CRANBERRY SAUCE:
¾cupbrown sugar - depending how sweet or tart you like it
½cupapple juice
¼cupwater
1 ½tablespoonshoney
⅛teaspoonground allspice (also called pimento or Jamaican Pepper)
1packagefresh cranberries - (12-ounce)
1stickground cinnamon - (3-inch)
Instructions
Mix together all the ingredients.
Using 1 tablespoon, scoop the meat mixture, and roll it into meatballs.
Place on a cookie sheet covered with parchment paper and broil on high until browned on top. Flip meatballs over and again, broil on high until browned.
Combine brown sugar through honey in a saucepan and simmer until the sugar dissolves.
Add the remaining ingredients and simmer on medium heat until the cranberries begin to pop and the sauce thickens about 15 minutes.
Remove from heat and let it cool. Cranberries have natural pectin, so the sauce will thicken as it cools. Transfer to a container and refrigerate until ready to use.
Notes
This makes a great amount for our family of six and some leftovers. I hope you enjoy this recipe. Let me know what you think!