Tag Archives: cranberries

Meatballs With Cranberries

image

These little gems lend themselves to filling flat breads with hummus, salad and yogurt or skewered with fancy cocktail sticks as a party nibble.

Younger children love them too as the cranberries and glaze add a lovely sweetness that most children adore and as a mum I love the sneaky vegetables!

Makes 32, serves 6.

Ingredients

500g minced beef

180g carrots, peeled and grated

300g courgette/zucchini, grated

4 garlic cloves, peeled and crushed

1 egg, beaten

4 teaspoons ground cumin

3 teaspoons ground coriander

1/2 teaspoon ground all spice

1/2 teaspoon chilli powder

1 teaspoon sumac

100g dried cranberries

salt to taste

2 tablespoons pomegranate molasses

2 tablespoons balsamic vinegar

4 tablespoons tomato ketchup

Method

Combine all of the ingredients except the molasses, vinegar and ketchup.

Using your hands mix the ingredients very well.

Preheat the oven to 200 degrees Centigrade, line a baking tray with baking parchment.

Heat a large frying pan over medium to high heat, add a little oil.

Form the meat mix into small balls,  I get around 32 balls.

Add one third of the balls to the hot pan and cook, just to seal and colour a little. Remove the meatballs and place them on the prepared baking tray.

Continue and seal the remaining balls. Place them all on the baking tray.

In a small bowl, combine the molasses, vinegar and ketchup. Spoon this over the meatballs, making sure each one has a coating of glaze.

Slide the tray into the oven and bake for 30 minutes. Serve hot or at room temperature.

Bejewelled Rice

image

I am a great fan of flavoured rice and this rice has a great spice base that the cranberries go so well with.

Serves 8.

Ingredients

50g ghee or oil

1 large red onion, sliced

1 clove garlic, finely sliced

5 teaspoons ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon chilli powder

pinch saffron

salt to taste

120g dried cranberries

360g basmati rice

750mls water

Method

In a pan with a well fitting lid, warm the ghee or oil over a medium heat.

Add the onion and cook until soft.

Add the garlic, cranberries, cumin, cinnamon, chilli, saffron and salt, heat through until fragrant.

Add the rice, stir well and cook for one minute.

Add the cold water, stir again and and then cover, bring up to the boil and then simmer gently for 14 minutes.

Turn the heat off but do not remove the lid for 5 minutes.

After five minutes, fork the rice through and serve.