1 cup catsup
1 cup grape jelly
3 tablespoons lemon juice
3 tablespoons prepared mustard
1 (20 ounce) can pineapple chunks, drained
2 (16 ounce each) packages of franks (hot dogs), cut into one-inch pieces
1/2 teaspoon COLGIN NATURAL HICKORY LIQUID SMOKE.
Substitute 4 (7 ounces each) packages cocktail franks for regular franks.
Substitute 24 to 32 cooked meatballs for franks.
Over low heat, simmer catsup, jelly, lemon juice, smoke and mustard together in sauce pan for about 3 minutes. Stir well to mix all ingredients well. Add franks and pineapple and continue to simmer for about 15 minutes.
Transfer the franks, pineapple and sauce to a fondue pot or chafing dish. Keep warm and serve with cocktail picks or toothpicks. Replenish the fondue pot as needed during the party.
Any franks, pineapple or sauce which have not been put in the fondue pot can be frozen for later use. To serve, thaw, reheat, and serve as suggested above.