Party Time Cranberry Chili Meatballs

1 can (14 oz size) whole cranberry sauce
1/2 cup cran-apple juice
1 bottle (12 oz) chili sauce
1 bag (28 oz) frozen unflavored meatballs, thawed
1/2 cup finely chopped flat leaf parsley

Put whole cranberry sauce in food processor and pulse until blended smooth.
Pour the blended cranberry sauce, cran-apple juice, and chili sauce in large saucepan, stir, and cook over medium-low heat, stirring until bubbling hot and smooth.
Add the meatballs to the pot, stir, reduce heat to low, cover pot, and simmer for 15 to 20 minutes until meatballs are hot and mixture is fragrant.
During this time, stir a few times to keep an eye on it and keep the mixture from sticking to the bottom of the pot.
Just before serving, add parsley and stir together.
Remove to a shallow bowl and serve with big toothpicks for appetizers.
You can put this in a small crockpot on low to keep warm, but watch them.  This isn't an overly soupy or saucy mix.
If you want it saucier, add a bit more cran-apple juice.
Serving size is 2 per person, so you will have enough for about 24 people, more or less.