PAIRED WITH:  Chris James Cellars Pinot Noir Reserve

Prepare meatballs according to package directions. In a saucepan combine cranberry sauce, brown sugar, Pinot Noir, and mustard. Whisk to combine over medium heat. Bring to a boil and simmer for 5 minutes or until mixture has thickened, stirring frequently. Remove from heat and pour sauce over meatballs, serve immediately or hold in crock pot on warm or low setting.