1 cup chili sauce
1 cup currant jelly
3 tablespoons lemon juice
1 tablespoon prepared mustard
2 pounds hot dogs, or cocktail franks
2 27-oz cans pineapple chunks in juice, drained
Servings: 10
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.
Servings: 10
1 cup currant jelly
3 tablespoons lemon juice
1 tablespoon prepared mustard
2 pounds hot dogs, or cocktail franks
2 27-oz cans pineapple chunks in juice, drained
Servings: 10
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.
Servings: 10
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