1 Bring 100ml of water, white wine vinegar and sugar to the boil – remove from the heat and add the sliced onions – allow to cool.
2 On a papered tray lay the bacon out and brush with maple syrup – grill until golden and crisp.
3 In a bowl whisk together the sparkling water, flour and bicarbonate of soda.
4 Coat the mozzarella balls in the batter and deep fry quickly at 190C until crisp and golden – drain.
5 Warm the cranberry sauce and bring all items together on a dish – garnish with the parsley, pickled onion and crispy bacon.