Meatballs and cranberry sauce


Meatballs and cranberry sauce

  • 20
  • 45 minutes
  • 10 serves


1.35kg Scan Meatballs
200ml red wine
100ml red wine vinegar
20ml vegetable stock
500ml water
40g cranberry jelly
12g corn starch
cooking oil
200g chanterelle mushrooms
black pepper


Boil the red wine and red wine vinegar (about half an hour)

Add the water and reduced vinegar and cranberry jelly, thicken with corn flour.

Add the fried chanterelles, season and serve with seasonal vegetables.

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