Meatballs with Spiced Fig Sauce

Most Popular Selection of the 2010 Holiday Season!

Ingredients

75 meatballs
2 cups red wine
8 ounces natural fig preserves
1 tablespoon rosemary, finely minced
2 cinnamon sticks

Instructions

Thaw meatballs if frozen.

In 2 to 3-quart pan, heat red wine, fig preserves, rosemary and cinnamon sticks over medium heat, stirring, until preserves have melted and become incorporated.  Reduce heat to low and simmer for 30 minutes.  Add meatballs and stir to coat with sauce.  Simmer for and additional 10 minutes or until meatballs are heated through.

Transfer to serving dish.  Offer with festive wooden picks.

* Note: To prepare in advance, thaw meatballs and keep them refrigerated until ready to reheat.  Prepare sauce and after simmering for 30 minutes, remove from heat and let cool briefly.  Cover and refrigerate.  Sauce will thicken considerably but will return to proper consistency when reheated with meatballs.

Cranberry Cocktail Meatballs

By Request!

Ingredients

75 meatballs
1 can whole berry cranberry sauce
1 bottle chili sauce
1 tablespoon brown sugar
1 tablespoon lemon juice

Instructions

Thaw meatballs if frozen.

In 2 to 3-quart pan, cook cranberry sauce, chili sauce, sugar and lemon juice over medium heat, stirring, until bubbling.  Add meatballs and stir to coat with sauce.  Reduce heat and simmer for 15 minutes or until meatballs are heated through.

Transfer to serving dish.  Offer with wooden picks.

Spiced Apple Cider

Ingredients

3 quarts apple cider
12 whole cloves
1 cinnamon stick plus additional for garnishing
1/4 teaspoon ground nutmeg

Instructions

In a large saucepan, bring all ingredients to a boil.   Strain and pour into glass mugs.  Garnish with cinnamon sticks and serve.
Makes 12 cups.