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1 12-ounce jar peach preserves
1 cup barbecue sauce
2 pounds hot dogs (10 per pound)
2 tablespoons water cold
2 teaspoons cornstarch
1 orange slice, halved
In a 3-quart saucepan, stir preserves and barbecue sauce. Diagonally cut frankfurters into 3/4 -inch pieces; add to saucepan. Stirring over medium heat, bring to a boil and simmer until meat pieces are plumped. Remove from heat.
In a small bowl, stir water into cornstarch until smooth. Stir into hot mixture. Return to heat and boil for 1 to 2 minutes or until thickened.
Transfer to a chafing dish. Garnish with orange slice. Serve hot with wooden picks.
1 cup barbecue sauce
2 pounds hot dogs (10 per pound)
2 tablespoons water cold
2 teaspoons cornstarch
1 orange slice, halved
In a 3-quart saucepan, stir preserves and barbecue sauce. Diagonally cut frankfurters into 3/4 -inch pieces; add to saucepan. Stirring over medium heat, bring to a boil and simmer until meat pieces are plumped. Remove from heat.
In a small bowl, stir water into cornstarch until smooth. Stir into hot mixture. Return to heat and boil for 1 to 2 minutes or until thickened.
Transfer to a chafing dish. Garnish with orange slice. Serve hot with wooden picks.