Meat Puffs with Fruit Sauce - serves 8

1/2 cup apricot preserves
2 tbsp prepared mustard
1 tbsp apple cider vinegar
8 ounces Jones ham
1-1/2 cups (6 ounces) shredded Swiss cheese
8 puff pastry sheets, 5 x 5 inches
1 egg white
1 cup canned whole-berry cranberry sauce
1/2 cup plus 1 tbsp red jelly or jam
2 tbsp brown sugar
1 ounce fresh peeled ginger root

Whisk together first 3 ingredients. Set aside. Process ham in a food processor or chop with a knife until finely minced.
In a bowl, combine ham, cheese, and apricot mixture until blended. Place 1/2 cup of ham mixture in the center of each 5 x 5-inch pastry square. Moisten edges around filling with egg white. Put opposite edges together to form triangle. Press edges to seal. Place on lightly oiled cookie sheet. Trim any extra pastry from tips of triangle and use scraps of pastry to decorate top of triangular puffs. Use tines of fork to press joined sides of triangle to secure seal. Brush entire top with egg white. Repeat with remaining pastry sheets and filling.
Bake in a preheated 400-degree oven for 20 to 25 minutes or until pastries are puffed high and golden brown. Serve puffs hot from the oven topped with fruit sauce and sprigs of fresh herbs.
Prepare sauce by blending together the last four ingredients in a blender or a food processor. Process until ginger root is pureed.