The original of this recipe uses little cocktail hot dogs and grape jelly. This is more elegant.
1 lb. cocktail franks
1 jar black current jelly
1 jar Dijon Mustard
Combine mustard and jelly in a saucepan over low until melted and well blended. Add cocktail franks. Heat for about 5 minutes. Keep warm in crockpot or chafing dish.
-Kate