Balls, and ball sauce

Balls:

http://allrecipes.com/recipe/230225/bisquick-sausage-balls/

Ingredients
6 cups baking mix (such as Bisquick (R))
2 pounds shredded extra-sharp Cheddar cheese
1 pound sage-flavored pork sausage (such as Neese's(R) Extra Sage Sausage), at room temperature
1 pound hot pork sausage (such as Neese's(R) Hot Sausage), at room temperature

Directions
Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet.
Mix baking mix, Cheddar cheese, sage-flavored pork sausage, and hot pork sausage together in a bowl. Roll mixture into golf ball-sized balls; arrange balls on the prepared baking sheet.
Bake in the preheated oven until meatballs are no longer pink in the middle and browned on the outside, 25 to 30 minutes.


Cranberry Relish:

http://www.npr.org/2006/11/23/4176014/mama-stambergs-cranberry-relish-recipe

Mama Stamberg's Cranberry Relish

2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.")

Makes 1 1/2 pints.