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1 Make The Cranberry Glaze By Mixing All The Glaze Ingredients Except The Cayenne In A Small Pot. Mix Well And Simmer Until Most Of The Berries Have Burst, About 15 Minutes. Strain Mixture Through A Fine Mesh Strainer Into A Bowl, Pressing The Cranberry Mush Against The Strainer With The Side Of A Rubber Spatula. (Be Sure To Scrape The Outside Of The Sieve With The Spatula.) Add Cayenne To Taste. 2 While The Cranberries Are Cooking, Prepare The Meatballs. In A Small Bowl, Put The Torn Bread And Sprinkle It With The Milk. Use A Fork To Pulverize The Bread A Bit. In A Large Bowl, Use The Same Fork To Whisk Together The Ricotta And The Egg Until Smooth. Add The Ground Turkey, Salt, Thyme, Fennel Seeds And Milk-Sprinkled Bread. Gently Mix With Your (Clean) Hands Until The Ingredients Are All Incorporated. Don'T Overwork The Meatball Mixture Or The Meatballs Will Become Too Dense. 3 Gently Roll Out Small Meatballs About An 1 Inch Wide With The Palms Of Your Hands And Set Them On A Baking Sheet Or Large Plate. 4 Heat 2 Tbsp Vegetable Oil In A Wide Saut
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