Cranberry-Pear Bourbon Meatballs
Sweet-tart cranberries, tender pear, a kiss of bourbon and saucy little meatballs: this is a holiday appetizer with serious year-round potential. The cranberry-pear and bourbon balsamics give it that glossy, almost impossible-to-stop-tasting finish.
Ingredients
Method
- Add cranberry sauce, apple cider, Ellbee's Cranberry Pear Balsamic Vinegar, Ellbee's Bourbon Balsamic Vinegar, Ellbee's Zesty Gourmet Garlic and Dijon to a wide skillet. Whisk over medium heat until smooth and bubbling.
- Add the meatballs and pears. Cover and simmer, stirring every few minutes, until the meatballs are hot and the sauce clings to them, about 20 minutes.
- Uncover for the final 3 to 5 minutes so the glaze turns thick and shiny. Finish with thyme and black pepper, then serve warm with cocktail picks.
Notes
Time: 35 min
Kitchen tip: This also holds beautifully in a slow cooker on warm. Add the thyme right before guests arrive so the color stays fresh.
