Apricot Cocktail Poppers
Everyone loves finger foods for camping. Gather ‘round the potluck table or patio and dig into these sweet and tangy bites. Serve with toothpicks plus napkins to catch the finger-lickin' drips.
2 bags, 16 ounces each, small meatballs, thawed
16-ounce can of tomato sauce
1 cup water
1 packet apricot gelatin dessert mix
½ cup sugar
½ teaspoon each cinnamon, ground cloves
1/4 cup apple cider vinegar
10-ounce jar of apricot jam
Pile the meatballs into a slow cooker or other container for heating and serving. In a saucepan, whisk everything else together and bring to a boil. Remove from heat, stir to dissolve gel and sugar and pour over meatballs. Heat through.
See more of Janet Groene’s RV-ready recipes at http://www.campandrvcook.