This sounds strange, but it's actually quite tasty.
1 cup Heinz tomato ketchup
8-ounce can crushed pineapple in juice, undrained
1/2 cup grape jelly
1 to 2 tablespoons chopped jalapeno peppers
1 pound cocktail franks
Combine ketchup, pineapple, jelly and jalapenos. Cook over medium heat until jelly is melted. Stir in franks (we used smoky barbecue franks so ours were spicy) and heat. Serve warm with picks. Makes 12 to 15 servings.
"Tailgate Cookin'" booklet from Heinz Kitchens
Thursday, September 20, 2001
E-mail this story 
