Yield: 10 Servings
|2 tablespoons||Minced onion|
|1 cup||Currant jelly|
|1 large||Cocktail franks|
Melt the butter in a medium-size saucepan with a heavy bottom, add the onion, and saute until the onion is translucent but not brown. In a medium-size bowl, combine the catsup, jelly and bourbon and mix well. Add to the onions and stir to combine.
Add the franks to the sauce. Simmer, uncovered, until the sauce begins to blaze, about 25 minutes, stirring occasionally. Serve in a chafing dish, with toothpicks.
Recipe by: Libby Shackelford Metzler - Party Receipts Posted to MC-Recipe Digest V1 #869 by The Taillons <taillon@...> on Oct 26, 1997