2 envelopes (0.87 ounce each) brown gravy mix
1 package (32 ounces) frozen fully cooked swedish meatballs
2/3 cup jellied cranberry sauce
2 teaspoons dijon mustard
1/4 cup heavy whipping cream

Prepare gravy mix according to package directions. 
In a 4-qt. slow cooker, combine the meatballs, cranberry sauce, mustard and gravy. 
Cover and cook on low for 3-4 hours or until heated through, adding cream during 
the last 30 minutes of cooking. 

Yield: about 5 dozen.