Marinated Franks

These glazed cocktail franks are pure 1960s party nostalgia that still works at modern gatherings because sweet-and-savory never goes out of style.

Chili sauce brings tomato tang and subtle heat while grape jelly melts into glossy sweetness that coats every piece.

The combination sounds weird until you taste it, then suddenly you understand why this recipe has survived decades.

Cut hot dogs into bite-sized pieces so they’re easy to spear with toothpicks and pop in your mouth.

Simmer until the sauce thickens and clings to the meat like candy coating.

Party Tips

• Use cocktail-sized smoked sausages instead of regular hot dogs for a more upscale presentation
• Keep warm in a slow cooker on low so the sauce stays glossy and doesn’t congeal
• Set out toothpicks nearby because nobody wants to eat these sticky bites with their fingers