razzberry

• 1 lb. ground pork
• ½ tsp. salt
• ½ tsp. black pepper
• 1 medium apple, shredded
• ¾ cup dried cranberries
• ¼ cup chopped pine nuts
• ¼ cup chopped cilantro
• ½ small orange, zested
• 1 T. olive oil
• 20 sage leaves
• ¼ lb. chorizo

Preheat oven to 400°F. Combine the first 8 ingredients in a bowl. Lightly grease a 12-in. sheet of aluminum foil with olive oil. Lay out two rows of sage leaves down the center of the foil. Overlap the ends of the leaves.

Take half the pork mixture. Form it into a log on top of the sage leaves.

Make an indentation along the pork meat. Fill with chorizo. Encase the chorizo with the remaining pork mixture. Lift one side of the foil and roll up the pork mixture. Make sure the foil is tight. Twist the ends of the foil so you end up with something like a wrapped burrito.

Put the “burrito” on a baking sheet. Cook for 40 min. Let cool for 15 minutes. Carefully unwrap and cut into 6 equal slices. Serves 6.

— Gwion Raven