1 can (14 ounces) jellied Cranberry Sauce
1 bottle (12 ounces) Chili Sauce
1 tablespoon minced onion
1/4 cup Pinot Noir or dry red wine
2-pound bag frozen, pre-cooked, cocktail-size meatballs
Whisk together first 4 ingredients. Place frozen meatballs in a slow cooker. Pour sauce over the top. Cook on low for about 3 to 4 hours. Serve with tootpicks as an appetizer. Also great over mashed potatoes for dinner.