1 cup cranberry sauce
¼ cup rice wine vinegar
2 tbsp low-sodium soy sauce
2 tbsp ketchup
2 tsp Worcestershire sauce
1 tsp brown sugar
¼ cup water
2 lbs frozen precooked cocktail-size meatballs
1
In a large saucepan, combine cranberry sauce, vinegar, low-sodium soy sauce, ketchup, Worcestershire sauce, sugar, and water.
2
Cook on medium-low, stirring until smooth. If desired, strain through a medium-mesh strainer, then return to the pan.
3
Add meatballs and cook, covered, stirring occasionally, until heated through, 12 to 15 minutes.
Ingredients
1 cup cranberry sauce
¼ cup rice wine vinegar
2 tbsp low-sodium soy sauce
2 tbsp ketchup
2 tsp Worcestershire sauce
1 tsp brown sugar
¼ cup water
2 lbs frozen precooked cocktail-size meatballs
Directions
1
In a large saucepan, combine cranberry sauce, vinegar, low-sodium soy sauce, ketchup, Worcestershire sauce, sugar, and water.
2
Cook on medium-low, stirring until smooth. If desired, strain through a medium-mesh strainer, then return to the pan.
3
Add meatballs and cook, covered, stirring occasionally, until heated through, 12 to 15 minutes.