1 c. chili sauce
1 c. currant jelly
3 tbsp. lemon juice
1 tbsp. prepared mustard
2 lbs. frankfurters, cut in bite size pieces or 2 lbs. cocktail frankfurters
2 (13 1/2 oz.) cans pineapple chunks

Combine first 4 ingredients in removable liner; mix well to break up jelly chunks. Place liner in base. Cover and cook on high 15 to 20 minutes to soft jelly and blend sauce ingredients.

Add frankfurters and pineapple. Cover and cook on high for 2 hours or low for 4 hours or auto for 3 hours. Set control on low to maintain temperature while serving. Yields: 10-12 servings.