Ingredients: 1 bottle chili sauce (16 oz) 1 jar raspberry jam (16 oz) 1 cup of raspberry vinegar Directions: To prepare the glaze put the raspberry vinegar in a large skillet and reduce the vinegar to about half the original volume. Then add chili sauce and jam. Heat over medium-low heat until melted. Place the cooked meat balls in the glaze and keep warm until served. (This glaze is used in the Bear Balls with Raspberry/Chili glaze recipe) Notes & Variations: Change the glaze by omitting the vinegar and using any type of jelly for a new flavor. This glaze is excellent with Little Smokey Sausages and should go well with meat balls from venison (deer, elk, moose) as well as other stronger flavored meats. Contributor:  Marilyn Steele, RRGC