BROWSE THE COLGIN COOKBOOK

SWEET AND SOUR COCKTAIL FRANKS

serves 8

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.

Variations:
Substitute 4 (7 ounces each) packages cocktail franks for regular franks.
Substitute 24 to 32 cooked meatballs for franks.

Instructions:
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.

To Freeze:
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.