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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