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.