Total: 30 mins
- 1 c. leftover cranberry sauce
- 1/4 c. rive wine vinegar
- 2 tbsp. low-sodium soy sauce
- 2 tbsp. ketchup
- 2 tsp. Worcestershire sauce
- 1 tsp. brown sugar
- 1/4 c. water
- 2 lb. frozen precooked cocktail-size meatballs
- In a large saucepan, combine cranberry sauce, vinegar, low-sodium soy sauce, ketchup, Worcestershire sauce, sugar, and water.
- Cook on medium-low, stirring until smooth. If desired, strain through a medium-mesh strainer, then return to the pan.
- Add meatballs and cook, covered, stirring occasionally, until heated through, 12 to 15 minutes.
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