Sweet-Sour Franks

Courses: Starters and appetizers
Serves: 10 people

Recipe Ingredients

1 cup	237ml	Chili sauce
1 cup	62g / 2.2oz	Currant jelly
3 tablespoons	45ml	Fresh lemon juice
1 tablespoon	15ml	Prepared mustard
2 lbs	908g / 32oz	Hot dogs - or cocktail franks
2		Pineapple chunks in juice - drained

Combine first four ingredients in removable liner; mix well to break up jelly chunks.

Place liner in base. Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce ingredients.

Cut hot dogs in bite-size pieces and add. Add pineapple.

Cover and cook on high for 2 hours; or low for 4 hours.

Set control to low to maintain temperature while serving.

Source:
Susan Feniger and Mary Sue Milliken

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