Ingredients:

1 jar red currant jelly
¼ c. prepared mustard
¾ t. sherry
¼ t. ground allspice
1 large can pineapple chunks, drained
1 pkg. Cocktail franks

Directions:

In skillet, over medium-low heat, melt currant jelly, add mustard, sherry, and allspice; mix well. Stir pineapple chunks and cocktail franks into sauce. Warm thoroughly and transfer to chaffing dish for serving.