Party Franks

Party Franks

Ann Marie 0

"This is a very old sweet and sour cocktail recipe; I remember looking forward to it as a kid at my Mom's holiday parties. It will look horrible and smell worse when first in the pan, but just wait. Don't ever tell what's in the sauce until after your guests have tasted it (otherwise they'll never try it). Serve with toothpicks; keep warm with a fondue pot."

Ingredients 20 m {{adjustedServings}} servings 257 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 867 mg
  • 35%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a medium saucepan over medium heat, mix the grape jelly and mustard. When the mixture begins to bubble, stir in the cocktail wieners. Reduce heat and simmer until serving.
Tips & Tricks
Chef John’s Bacon Jam

Turn your favorite cured, smoked meat into amazing jam.

Nacho Cheese Sauce

See how to make a simple, ballpark-style cheese sauce for tortilla chips.

Rate recipe

Your rating


Reviews 22

  1. 28 Ratings


This is really popular at our family gatherings. We've made it using cranberry sauce instead of grape jelly with absolutely awsome results. Ann Marie is right.... don't tell your guests what's in the sauce or they won't try it. The best part is it only takes minutes to prepare and can be done very easily in the microwave.


The ingredients sound really gross together, but they make the BEST appetizers. Guests will be begging for more and for the recipe.


My grandmother used to make this recipe and I was sorry that we had lost it when we lost her. I didn't realize how easy it was to make but was a big hit with the family this Christmas. Personally I don't eat cocktail franks or any meat for that matter but for those who do this is an easy and tasty recipe. I melted the jelly and mustard on the stove and then transferred everything to a crockpot. My husband ate the leftovers for several days (I used three pounds of wieners.)