1/4 cup sugar

3/4 tsp. curry powder

1/2 tsp. salt

1/8 tsp. ground ginger

1  8-oz. can (1cup) 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, cranberrysauce, vinegar, molasses, and Worcestershire sauce. Bring to boil; simmer 5 minutes.  Addfranks; simmer 5 minutes longer.  Makes2 1/3 cups.

This recipe has been kitchen tested.  Originally from alittle 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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