2 Cups Cranberries
1/4 Cup Water
1 Tbsp Rosemary
1 Clove Garlic, diced
1 1/2 Tbsp Molasses
Preheat oven to 350 degrees, spread meatballs on a tray, and bake for 20 minutes.
Meanwhile, prepare the cranberry chutney -add the cranberries to a medium saucepan over high heat. When cranberries start to pop, add water, and begin to mash down with a wooden spoon. Reduce heat to simmer, and continue to cook. Add garlic, rosemary, and molasses. Continue cooking and mashing until chutney reaches the desired consistency.
Remove meatballs from the oven, dip in chutney, and enjoy!