Slow-Cooker Cranberry Chili Meatballs

Ingredients:
- 16 ounces cranberry sauce, whole-berry
- 3/4 cup chili sauce
- 1/4 cup water
- 2 lbs frozen meatballs, completely thawed

Directions:
- Put cranberry sauce, chili sauce and water in slow-cooker and stir to combine.
- Add meatballs and stir to coat them with the sauce.
- Cover and cook on low 3-4 hours, until bubbly and meatballs are heated through.
- Stir; serve warm from the cooker.
- Tip: Add 2 packed tablspoons brown sugar and t teaspoon of lemon juice to the sauce for a sweet-sour variatin.