Everyone loves stuffing, and nothing could be more Christmassy than a mouthful of stuffing with a heap of cranberry sauce!
I’ve made these stuffing balls plenty of times before, but I thought I’d also give you my cranberry sauce recipe too to dip them in. These are wonderful for boxing day nibbles and cold meats, and on the big day itself.
A short while ago I was sent some fresh garlic and herb breadcrumb stuffing from the guys at Mr. Crumb. I’ve never tried buying fresh stuffing before – I’ve usually made it myself, but it needs breadcrumbs which I don’t always have. As soon as I peeled off the film of the plastic container, the smell of garlic and herbs hit me instantly! It’s exactly how you want breadcrumb stuffing to smell like. It filled my whole kitchen with this delicious garlicky smell! It’s also made with Irish butter which makes is wonderfully rich with a crunchy outer. You can get these in most supermarkets in the chilled section.
The cranberry sauce dip is best served warm with these. Every Christmas here in the UK, trying to find fresh cranberries is a nightmare. So is finding pure cranberry juice. So I’ve created a recipe using ingredients we can all get our hands on. You can, of course, use a jar of cranberry sauce and heat it up with some orange juice, but you’ll miss the cranberries popping in your mouth, the smell of cranberries and orange juice filling your house, and the flavour is definitely better.
One pack will make approximately 15 stuffing balls, as long as you don’t eat them all at once!
For the balls, you’ll need:
- 1 pack of Mr. Crumb garlic and herb stuffing
- 1 egg
For the cranberry sauce, you’ll need:
- 150g of dried cranberries
- 180ml of water
- 32g of caster sugar
- 60ml of orange juice
- 60ml of red wine
- The zest of an orange
- 1 tbsp of cornflower and water, mixed into a slurry
- The juice of 1 lemon
Method for the cranberry sauce:
- Put the cranberries, water, orange juice, red wine and zest into a high-sided pan and bring to a boil. Turn the hob down and simmer on a medium heat for 30 minutes, stirring occasionally.
- After half an hour, mix the cornflower and water into a slurry and take the pan off the heat. Mix the slurry into the hot cranberry mixture quickly, and put it back on the heat to thicken.
- Once it’s thickened, put it to one side and add the lemon juice.
Method for the stuffing balls:
- Put the stuffing into a medium bowl and crack an egg into the mixture. Grab an ice cream scoop (or a tablespoon) and scoop out even ping-pong-sized balls until you have no mixture left.
- Place them evenly on a baking sheet with some grease-proof paper and bake in the oven for 15 minutes until golden brown.
Serve the balls on a board with a pot of the warm cranberry sauce dipping. Try not to eat them all at once!
Don’t forget to pin this recipe for later on your Pinterest board: