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Ingredients:
- 1 jar (12 ounces) currant jelly
- 2/3 cup chili sauce
- 2 teaspoons prepared mustard
- 2 tablespoons lemon juice
- 1 pound cocktail franks or regular hot dogs cut in 1-inch slices
- 1 can sliced pineapple tidbits, drained, quartered
- dash ground cayenne or chipotle pepper, optional, or to taste
Preparation:
In a medium saucepan combine currant jelly, chili sauce, mustard, and lemon juice. Add the hot dogs or cocktail franks, pineapple, and ground pepper; simmer for about 5 minutes. Transfer to slow cooker and keep on LOW for serving. Serve with toothpicks.
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