Currant Jelly Wiener Sauce

I cannot begin to tell you how amazing this recipe's sauce is. I first made these for a potluck dinner party last year. They were a *huge* hit. I began making them for other potluck events. Now all my invites to such parties are conditioned with a "as long as you bring your famous cocktail wieners". I am repeatedly asked for the recipe. Again, the sauce is what is to rave about with this recipe. In the end, the cocktail wieners almost serve simply as a means to an end; eating the sauce. :) For something different, try substituting small pieces of (cooked) chicken breast; this is also a yummy treat. I have also slow cooked chicken breasts in this sauce for an amazingly tasty main dish. This is an easy to make recipe with fantastic results. As other reviewers have said, the key is to slow cook it. The longer the better. While the actual cook time is long, the actual prep time and "in the kitchen" time is very minimal. You must give it a try. A note on what sizes of items to purchase if you do not want any extras; a 12oz jar of Red Currant Jelly is exactly 1 cup. A 12oz bottle of Dijon mustard is a little bit more then the 1 cup you will need. A 10oz bottle would probably be the perfect size, but I have never found one.

Awesome, will definitely use again and again!!!!! Have noticed that several people haven't found the red current jelly this calls for. If you have a Kroger store in your area-they almost always carry it-and if they don't-they can order it in for you.Enjoy!!!

this was probably the best lil' smokie recipe I have ever tried, and a great change from the usual bbq sauce, or frying. SO easy to make, I had to quadruple this recipe, an hour into my party they were all wiped out - and none were left after 3 more servings were made! I found the red current jelly at Albertson's. The longer they cook, the better they taste, and the musard really cools off and the flavors combine nicely after a few hours in the cooker. I will DEFINITELY make these again, they were the hit of the party!

This is the best tasting sauce I have ever had. Everyone that I have fed it to loves it. I can't find the currant sauce anywhere though, so I use concord grape jelly.

Served this at Christmas dinner 2005 and was hoping to have leftovers. We didn't, I think my husband thought they were dessert. I followed the recipe to a T and it was just like I remembered from the 80s.

Yummy! Especially if you're like me, and like that sort of sweet and salty combination. We used Muscadine Grape jelly instead of the Current, and it was great!

This is a fantastic sauce. I've made it using both Dijon and standard yellow mustard; both sauces were well-received. One guest even attempted to *drink* the sauce. (I don't recommend this.) It's a sweet sauce with twang, and much richer than standard weiner sauces.

These are very good. I was looking for something my mom used to fix for parties when I was a kid but these are better. I fixed a quarter batch on the stove just so I could try them before preparing a double batch for a family picnic tomorrow. I added what would be 1/2 tsp black pepper and 1/2 tsp ground ginger in a full batch to give it a little zing. I thought they were very good and my wife finished them off as soon as she walked in the door. If they're a hit tomorrow I'll edit this. Edit: They were a huge hit with almost all 8 lbs disappearing. Several people wanted the recipe. I've had versions of these since the 1960s and these are the best.

Yummy!!! I used a 16oz jar of the jelly from Whole Foods- actually came to 1 1/2 cups. Be sure to drain your lil smokies before dumping them in! Cook at least 4 hours. A very popular dish.

My family loved these zesty little bites! I found the red currant jelly at an Amish grocery store, the regular grocery stores in the area didn't carry it. I'll consider using this same sauce with ham, and my ham meatballs, I think it'll be great! Thanks! csmotherbear