This Spicy Cranberry Glaze incorporates fresh ginger, orange, serrano pepper for a little kick and apple cider vinegar. A quick sauté, then blended for use.
I’ve got bags of one of my favorite fruits, cranberries in the refrigerator and freezer. I am stocked up with these beauties. I am always trying to come up with new ways to use them and it’s never a challenge. These incredible berries are so good for you, and for one who has had kidney stones, they serve up a healthy benefit as well.
Fresh, blended, frozen, pureed, sauced, you name it, these guys deliver on the tartness and taste.
For this one I had some frozen Roasted Garlic Turkey Meatballs that I had thawed out and decided on making a quick tart and spicy glaze. Seeing as Thanksgiving is around the corner here in the States I decided a little turkey and cranberry for dinner would be great to get in the mood. Like my Cranberry Pecan Stuffed Waffles with Turkey Mashed Potatoes and Gravy, turkey would be the protein source, and with them already made, this meal was a snap to make. Feel free to use whatever meatball, fresh or frozen, you prefer though. Actually this dinner came together in about the same time as it did to cook the rice.
If you love cranberries as much as me, check out my dinner recipes like Grilled Fish Tacos with Roasted Cranberry Mango Salsa, Rosemary and Lime, Cranberry Pecan Stuffed Waffles with Turkey Mashed Potatoes and Gravy, as a side condiment like my Homemade Cranberry Relish, Apple Cranberry Chutney, or a dessert like Cranberry, Apple, Ginger Hand Pies.
How to Make my Spicy Cranberry Glaze
So let’s start this by simmering the cranberries, serrano pepper, brown sugar, fresh ginger and apple cider vinegar in a large sauté pan with the water.
Simmer on medium heat for 10 minutes until berries have all split open.
Remove and discard the serrano pepper. Transfer mixture to a blender and purée. Pour back into the sauté pan. Season to taste.
Add the meatballs and simmer for 10 minutes until meatballs are heated through, mixture will thicken and coat meatballs.
If you’re using fresh or frozen meatballs that need to be cooked, brown on all sides prior and then add the sauce to them.
Stir often and coat the meatballs with the sweet, tangy, sticky glaze.
Serve with steamed rice or side of choice. Pour cranberry sauce over meatballs and top with chopped chives or parsley.
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Roasted Garlic Turkey Meatballs with Spicy Cranberry Glaze
- 1 cup water
- 3/4 cup brown sugar
- 2 cups fresh cranberries
- 2 tbsp orange juice , frozen or 1/4 cup juice
- 1 tbsp fresh ginger minced
- 1 tbsp apple cider vinegar
- 1 serrano pepper seeded
- 16 meatballs of choice (See Note 1)
- Combine the water, brown sugar, cranberries, serrano pepper, orange juice, ginger, and apple cider vinegar in a sauté pan.
- Simmer on medium heat for 10 minutes until berries have all split open.
- Remove and discard the serrano pepper. Transfer mixture to a blender and purée. Pour back into the sauté pan. Season to taste.
- Add the meatballs and simmer for 10 minutes until meatballs heated through, mixture will thicken and coat meatballs. If you’re using fresh or frozen meatballs that need to be cooked, brown on all sides prior and then add the sauce to them.
- Serve with steamed rice or side of choice. Pour cranberry sauce over meatballs and top with chopped chives or parsley.
- For this recipe I used my Roasted Garlic Turkey Meatballs.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’m going to try making these mini size and serving as an appetizer, too, Kevin. I love tangy fruit glazes and sauces.
They really are a little pop of flavor and so tasty. Enjoy Marlene!
Roasted garlic AND spicy glaze? This recipe has Mike written all over it.
Great job Kev!
Thanks Mike – and cool post today!
You weren’t lying when you said you love cranberries! Nice job, man. It’s like all of the awesome flavors of Thanksgiving rolled up into a glazed meatball. I just ate lunch, but reading this post made me hungry again. Thanks a lot. 🙂
Thanks Dave, Freekah is on my grocery list today! You also inspired me the other day with your crackers. Recipe coming soon!
Those flavors! These look incredible Kevin, love a little spice for Thanksgiving.
Thanks Matt, I try and shake up the traditional every now and then! 😉