GLAZED MEATBALLS
In blender, puree ½ cup each fresh or frozen cranberries and apricot preserves, 2 Tbsp each apple cider vinegar and water and ¼ tsp kosher salt until smooth. Strain into small saucepan. Add ½ tsp Aleppo pepper and cook on medium, stirring occasionally, until thickened, 7 to 10 min. Meanwhile, cook one 20-oz pkg. frozen turkey meatballs per pkg. directions. Toss with glaze and serve sprinkled with chopped cilantro.
CRANBERRY FOOL
In small saucepan, combine 1 cup fresh or frozen cranberries, 1 tsp orange zest and ¼ cup each orange juice and pure maple syrup. Simmer until cranberries have burst and sauce thickens, 12 to 15 min. Smash cranberries using fork or potato masher. Let cool. Whip ¾ cup heavy cream until medium peaks form. Fold in half…
