1/4 cup sugar

3/4 tsp. curry powder

1/2 tsp. salt

1/8 tsp. ground ginger

1  8-oz. can (1 cup) jellied cranberry sauce

1/4 cup vinegar

1 T. molasses

3/4 tsp. Worcestershire sauce

2  5 1/2-oz. packages cocktail franks

(Tobin's tiny hot dogs are good, occasionally available in  southern New England; just go with a good brand in your area.)


In saucepan, combine sugar, curry, salt, ginger, cranberry sauce, vinegar, molasses, and Worcestershire sauce.  Bring to boil; simmer 5 minutes.  Add franks; simmer 5 minutes longer.  Makes 2 1/3 cups.

This recipe has been kitchen tested.  Originally from a little booklet published by Ocean Spray, adapted and changed over the years, though so simple and straightforward, there is not great room for gourmet fixin' and fussin.'

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