1/4 c. sugar
3/4 tsp. curry powder
1/2 tsp. salt
1/8 tsp. ground ginger
1 (8 oz.) can jellied cranberry sauce
1/4 c. vinegar
1 tbsp. molasses
3/4 tsp. Worcestershire sauce
2 (5 1/2 oz.) cans cocktail franks

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.