Combine the cherry compote, brown sugar, red wine, hot mustard and Worcestershire sauce in a saucepan. Bring to medium heat and stir until the sugar has dissolved. Reduce heat to low and simmer for 15 minutes, stirring occasionally. Add cooked meatballs, stirring to coat.
Transfer meatballs and sauce to a small slow cooker. Set heat to low to keep warm until ready to serve.
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Red Wine Cherry Meatballs
Serves 48 meatballs
Ingredients:
48 meatballs, cooked
1 cup red wine
3 cups cherry compote
1 cup brown sugar
3 teaspoons hot mustard
3 teaspoons Worcestershire sauce
Directions:
Combine the cherry compote, brown sugar, red wine, hot mustard and Worcestershire sauce in a saucepan. Bring to medium heat and stir until the sugar has dissolved. Reduce heat to low and simmer for 15 minutes, stirring occasionally. Add cooked meatballs, stirring to coat.
Transfer meatballs and sauce to a small slow cooker. Set heat to low to keep warm until ready to serve.
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