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TAILGATING RECIPE ESSENTIALS
CRANBERRY TAILGATE MEATBALLS
Yield: 40 Servings (1-2 Meatballs Per Serving)
Preptime: 10min
Cook time: 1.5 hrs (Slow Cooker) or 30min (Stove Top)
INGREDIENTS:
2.5 lbs Cocktail Meatballs, Frozen
28 oz Ocean Spray Jellied Cranberry Sauce (2 Cans)
24 oz Chili Sauce (2 Bottles)
METHOD OF PREP:
1.In a 6-7 quart slow cooker add frozen cocktail meatballs and set dial to hot to heat up slightly while you make the sauce.
2.In a medium saucepan add jellied cranberry sauce and chili sauce. Cook on medium heat until hot, until sauce is smooth and fully combined.
3.Pour the sauce over the meatballs and stir until fully coated, place the lid back on.
4.Cook until the sauce starts to bubble, and the meatballs are completely reheated (1-1.5 hrs). Stir the meatballs halfway through cooking.
5.Serve in small paper portion cups.
Cranberry Cream Cheese Dessert Dip
Yield: 15 Servings (1.5oz Per Serving)
Prep time: 25min
INGREDIENTS:
16oz Cream Cheese
14oz
4 tbsp
1 tsp
1 cup
Ocean Spray® Whole Berry
Cranberry sauce (2 Cans)
Whole Milk
Vanilla Extract
Powdered Sugar
METHOD OF PREP:
1.In a large stand mixer, add room temperature cream cheese with the whisk attachment and half the whole berry cranberry sauce, milk, and vanilla extract.
2.Start the mixer on low while the ingredients mix; slowly sprinkle in the powdered sugar.
3.Once the powdered sugar is all in, increase the mixer speed to medium-high and whip until slightly fluffy.
4.Place the dip inside your bowl, mix the remainder of the cranberry sauce top the dip with the sauce, and swirl it into the dip.
5.Store in the refrigerator, covered. Remove from the fridge 2-3 hours before serving.
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