What you need,
2 tbsp. canola oil
4 cloves garlic, minced
1 yellow onion, minced
Salt/pepper to taste
1/4 cup dark brown sugar, you can add a couple
extra tbsp. if you like it a bit sweeter
1/4 cup tomato paste
1 tbsp. dry mustard powder
1/8 to 1/4 tsp. cayenne pepper, depending how hot
you like it!
5 tbsp. apple cider vinegar
1 cup fresh or frozen and thawed cranberries
1 1/2 cups vegetable broth
1-2 lbs. frozen meatballs
Heat the oil in medium sauce pan over high heat.
Add the onions and garlic, salt and pepper and cook until deep golden brown,
stirring often, 12-15 minutes.
Add the sugar and tomato paste, mustard and cayenne
cook stirring constantly until darkened and fragrant, about 2 minutes. Stir in
vinegar and cranberries and continue to cook, stirring often until cranberries
start to pop, about 4 minutes. Stir in broth and bring to a boil. Reduce heat to
medium low and simmer until thickened, about 10 minutes.
You can puree in a blender or use an immersion
blender to make it smooth or if you don’t mind chunky BBQ sauces just leave it,
I did! You can even use a potato masher to smooth it out a little if you like.
Add your meatballs to the slow cooker and pour the
sauce over. Stir to coat. Cook on low for 4-6 hours.
Serve with mashed potatoes.
Jen of My Tiny Oven
