Cocktail Hot Dogs - cooking recipe

Ingredients

10 oz. red currant jelly
1 small jar prepared mustard
1 lb. good quality hot dogs, cut in 1 inch lengths

Preparation

Melt jelly and mustard together over low heat, stirring occasionally.
Boil hot dogs, cut in pieces, in water for a minute or two.
Drain and add them to the jelly mixture.
Slowly let mixture come to a boil.
Cool and refrigerate until time to serve. They are better if you make them a couple of days ahead.
Heat again and keep warm in a fondue pot or chafing dish.
A crock pot works well too.