Cranberry Chili Sauce for Meatballs

Adapted from Company's Coming Make Ahead Meals by J. Pare.

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 1⁄2 cup ketchup
• 1⁄2 cup chili sauce
• 1  cup cranberry jelly
• 1  teaspoon white vinegar
• 1  teaspoon orange zest (optional)

Directions

1. Stir all four ingredients in a medium sauce pan.
2. Mix well and simmer until warmed through.
3. Pour over cooked meatballs or heat meatballs in sauce.
4. To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.