Tangy Cocktail Franks
- 1 jar (12 oz.) red-currant jelly
- 1/4 cup mustard
- 3 Tbsp. dry sherry
- 1/4 tsp. ground allspice
- 1 can (20 oz.) pineapple chunks, drained
- 1 pkg (12 oz.) cocktail frankfurters
In large skillet, over medium-low heat, melt currant jelly. Add mustard, sherry and allspice; mix well. Stir pineapple chunks and frankfurters into skillet and cook until heated through – about 10 minutes. Transfer to chafing dish for serving. Makes 12 servings.