1/2 c. red currant jelly
1/2 c. prepared brown mustard
2 tbsp. minced onion
1 tbsp. Lea & Perrins Worcestershire sauce
1 lb. frankfurters, cut into 1" chunks

In a medium saucepan mix jelly, mustard, onion and Lea & Perrins; bring to boiling point. Add frankfurters; return to boiling point. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally. If desired, serve hot from a chafing dish with cocktail picks. Makes about 32 hors d'oeuvres.