Ingredients:
1 cup catsup
1 cup grape jelly
3 tablespoons lemon juice
3 tablespoons prepared mustard
1 (20 ounce) cans pineapple chunks, drained
2 (16 ounce) packages cocktail franks or 2 (16 ounce) packages cocktail franks or 2 (16 ounce) packages hot dogs
Directions:
If using full-sized dog/franks, cut them into one-inch pieces.
Over low heat, simmer catsup, jelly, lemon juice, and mustard together for about 3 minutes, stirring to mix well.
Add”dogs” (whatever meat you select) and pineapple chunks and continue to simmer for about 15 minutes, or until”dogs” are hot.
To serve, pour mixture into fondue pot or chafing dish to keep it hot during party serving period.
Serve with toothpicks for spearing these tasty morsels.
NOTE: Any dogs and sauce left in the cooking pot (not served) can be frozen to use for another party!
VARIATION: This sauce is also delicious with meatballs.
MAKE-AHEAD: These can be made up to 3 days before a party and refrigerated until time to reheat them.
Or they can be frozen for up to 2 months before reheating.
Servings: 12-16
Time preparation: 5 min.
Time total: 25 min.