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Red Wine Cranberry Meatballs
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Serves 48 meatballs |
Perfectly sweet and savory with a hint of heat.
|48 meatballs, cooked|
|1 cup red wine|
|3 cups whole cranberry sauce|
|1 cup brown sugar|
|3 teaspoons hot mustard|
|3 teaspoons Worcestershire sauce|
- Combine the cranberry sauce, brown sugar, red wine, hot mustard and Worcestershire sauce in a saucepan. Bring to medium heat and stir until the sugar has dissolved. Reduce heat to low and simmer for 15 minutes, stirring occasionally. Add cooked meatballs, stirring to coat.
- Transfer meatballs and sauce to a small slow cooker. Set heat to low to keep warm until ready to serve.
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