12 oz. bottle chili sauce
7 oz. jar grape jelly
2 tsp. lemon juice
1 tbsp. cornstarch
1 lb. franks, cut in fourths

Combine chili sauce, jelly and lemon juice in saucepan. Heat until jelly melts and sauce is heated through, about 5 minutes. Slowly stir about 1/4 cup hot sauce into cornstarch; blend into hot mixture in saucepan. Cook until sauce thickens. Add franks and heat until glazed, about 10 minutes. Makes 1 3/4 cups sauce.