Make Your Own Rekorderlig Swedish Meatballs Straight from the Ski Slopes

This article is sponsored by our partners, Rekorderlig.

Cider is having something of a renaissance, one that's not just limited to pub courtyards and picnics. The fruity beverage du jour is gaining a connoisseur-type following in culinary circles, appearing in pairings with food that would put your average sommelier or brewer to shame. Think light apple ciders with pork to conjure up memories of your Nan's Sunday roast with applesauce, or a richer, bolder variety to cut through the spice and cream of a dhal or mutter paneer.

Testament to everyone's love of alcohol-fuelled food (and because everyone knows the alcohol content totally evaporates while cooking, right?), it's also being used in recipes. These chicken pistachio meatballs with Rekorderlig cider chutney prove how well cider lends itself to hearty, wintry meals of the kind you might expect to be served on a blizzardy night in a mountain log cabin in front of a crackling fire. In fact, these meatballs are straight out of the Thredbo Alpine Hotel, where Rekorderlig have a poolside lounge. This dish is boozy, fruity, nutty and gamey, and the perfect adieu to these final frosty nights of winter '14.

Chicken Pistachio Meatballs with Rekorderlig Cider Chutney

Meatballs (makes 50)

1kg chicken mince
500ml Rekorderlig Strawberry-Lime Cider
100g cranberries
100g sour cherries
50g pistachio nuts
10g salt
10g parsley
1 egg
pinch of white pepper

Soak the cranberries in Rekorderlig Strawberry-Lime Cider for 30 minutes. Place all the ingredients together in a bowl and mix by hand. Work the mixture till all the ingredients are combined. Place in the fridge at least one hour. Roll into desired size balls. Lightly coat balls in flour and saute very quickly.

Sauce

1L chicken stock
1L white wine
500ml cream

Reduce stock and white wine by half and then stir through 500ml of cream. Place the meatballs in a baking dish and cover them with the sauce. Bake in a medium oven for one hour.

Chutney

60ml olive oil
1 tsp fresh rosemary, finely chopped
200g sultanas
100g raisins
100g sugar
400ml Rekorderlig Pear Cider
100g ginger grated
800g pears, cored and finely diced
dash of nutmeg
2 heaped tsp of ground all spice
1 pinch of cinnamon

Saute the rosemary, sultanas and raisins. After one minute add the sugar and then fry the fruit until it starts to caramelise. Pour in the vinegar and bring to the boil. Boil for a few minutes and then add the rest of the ingredients. Simmer until the sauce thickens. Continuously stir so the pear doesn't stick to the bottom.

Serve with a warm Rekorderlig Winter cider.