Pork and Apricot Stuffing

250 g pork mince

100g dried apricots

100G Shallots finely chopped

1 clove garlic crushed

6 slices of bread made into crumbs

2 large eggs

SALT AND PEPPER

2 Table spoons fresh or dried sage

Mix all of the above ingredients in a mixing bowl. Make sure everything is mixed in well.

Roll the stuffing into little balls and roast in Hot Oil for 15 Minutes at 180 C

Serve hot alongside your Christmas dinner or as a party snack on it's own !

Cranberry Sauce:

1 x 250 g frozen cranberries

1 x 200g golden castor sugar

zest of one orange

50 ml fresh lemon juice

Method:

Put all of the Ingredients in a saucepan with a l lid - let it stand overnight(covered) so that the cranberries can thaw and release water.

On Christmas morning bring to a boil, simmer on high for 8 minutes.

Turn the heat off and cool -

Serve hot or cold.