INGREDIENTS
- 1 lb frankfurters, sliced thin
- 1 10-oz jar currant jelly
- 1/2 jar French’s yellow mustard
- Optional: canned pineapple in juice, finely chopped
DIRECTIONS
- 1.Heat jelly and mustard until smooth.
- 2.Add frankfurters and simmer 45 minutes or longer until consistency appears thickened. Do not overcook or franks in sauce will be too sticky.
- 3.If using pineapple, add to jelly and mustard mixture; use all pineapple and 1/2 juice.