1. Sauce: Combine the cranberry sauce, broth, onion, tomato paste, mint, mustard, vinegar and garlic in the slow cooker. Cover and heat on High, stirring occasionally, or until mixture is bubbling. Turn dial to Low.
2. Preheat oven to 350°F (180°C). Combine the lamb, Craisins®, onion, egg, pine nuts, cinnamon, coriander, cumin, salt and pepper in a bowl. Blend together until well mixed. Form into 3/4 inch (2 cm) balls. Place on a greased baking sheet and bake for 15 minutes. Discard fat and cool for 10 minutes. (Meatballs can be prepared up to this point and refrigerated for up to 1 day or frozen for up to 1 month).
3. Transfer the meatballs to the slow cooker. Stir to coat in sauce. Heat, on Low, stirring often until heated through. Use as an appetizer or over cooked basmati rice as a main course.