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*MEATBALLS IN CRANBERRY AND PINOT NOIR SAUCE*
2 (1 lb) bags frozen cocktail-size meatballs
Pinot Noir Sauce (see recipe below)
Preheat oven to 375. Lightly oil a large shallow baking dish or pan.
Prepare Pinot Noir Sauce and pour over the meatballs; bake for an additional 15 minutes. Remove from oven to a heated chafing dish or a slow cooker and keep warm while serving. Serve with appetizer toothpicks.
Pinot Noir Sauce
1 (16 oz) can whole cranberry sauce
1 cup firmly packed brown sugar
1/2 cup Pinot Noir wine or red wine
2 tsp hot Chinese mustard
In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, pinot noir wine, and Chinese mustard; stir to combine. Let simmer for 5 minutes, stirring often. Remove from heat; set aside.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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