Place cranberries, honey and Thai Kitchen sauces together in a small saucepan over medium low heat. Cook, stirring occasionally for 30-40 minutes or until cranberries are broken down and sauce is thick. Remove from heat and cool.

Preheat oven to 400°F. In a large bowl, combine pork, salt and green onions.

Form small balls (golf ball sized) in the palm of your hands. Stick your thumbs in and mold the ball into a small, deep bowl. Scoop one teaspoon of the cranberry sauce into the "bowl" and pinch the edges together to close the opening and keep the sauce from spilling out (you may need to add a small bit of the pork mixture to the closure).

Bake balls on silicone or parchment lined baking tray for 15 minutes. Serve with remaining sauce or alone for perfect Thanksgiving appetizers!