Ingredients

• 2 cups fresh cranberry sauce

• 1/4 cup hoisin sauce

• 1/4 cup ketchup

• 3.5 TBSP red wine vinegar

• 2 TBSP soy sauce

• 3 TBSP brown sugar

• 2.5 TBSP hot sauce

• 5 cloves garlic - minced

• 1 tsp ground ginger

• 1 tsp cayenne - optional

• 1 cup fresh cranberries

• 40 oz frozen party meatballs

• Fresh chopped parsley - to garnish

Instructions

Make the sauce. In a medium mixing bowl whisk together the cranberry sauce, hoisin sauce, ketchup, red wine vinegar, soy sauce, brown sugar, hot sauce, minced garlic, ground ginger, and cayenne (if using). Mix until fully combined and add fresh cranberries. Set aside.

Add everything to the slow cooker. Add the frozen meatballs to the bowl of a 6-7 quart slow cooker. Pour in the cranberry sauce and stir well to combine.

Cook. Turn on the slow cooker and cook on high for 2 hours or on low for 3-4 hours, or until the sauce is bubbly and the meatballs are heated through.

Keep warm and serve. Once fully cooked, place your slow cooker on the warm setting until ready to serve. Serve garnished with fresh chopped parsley, if desired