1 can (14 ounces) whole-berry cranberry sauce
1 can (14 ounces) sauerkraut, rinsed and well drained
1 bottle (12 ounces) chili sauce
3/4 cup packed brown sugar
1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed
Minced chives, optional
1. In a 4-qt. slow cooker, combine the cranberry sauce, sauerkraut, chili sauce and brown sugar. Stir in meatballs. Cover and cook on low until heated
through, 4 to 5 hours. If desired, top with chives to serve.
TOTAL TIME: Prep: 15 min. Cook: 4 hours YIELD: about 5 dozen.