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Tangy Cranberry Meatballs

Yields1 Serving

 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.