recipe reviews for:

Party Franks

“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. The sauce is kind of sweet, kind of sour, but not like Chinese food.”

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Reviewed: Dec. 27, 2000

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.

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22 users found this review helpful

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BILLS99

Reviewed: Feb. 1, 2005

A bit wierd and smelly while cooking, but ultimately was delicious!

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4 users found this review helpful

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PRACTICINGJOY

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Shoreline, Washington, USA

Reviewed: Jun. 13, 2010

I've been making this for years! It was an old recipie handed down from my grandma. Its perfect for taking to parties, potlucks, and cookouts and there are never any leftovers! I recently took it to a friend's party ....there was a ton of food there but at the end of the night, the only dish completely empty was mine! Just make sure you simmer it and don't boil it. One time I got distracted and didn't keep a good eye on it the sauce looked like antifreeze on the plate lol but it still tasted fantastic!

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3 users found this review helpful

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ArmyChic

Cooking Level: Expert

Home Town: Brunswick, Ohio, USA

Living In: Akron, Ohio, USA

Reviewed: Dec. 27, 2000

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

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13 users found this review helpful

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Vicky

Cooking Level: Intermediate

Home Town: Ridgecrest, California, USA

Living In: Tehachapi, California, USA

Reviewed: Aug. 9, 2004

This recipe has been in my husband's family for years...everyone always LOVES it!!!!!!!!

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0 users found this review helpful

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MATTHEWSMAMA

Reviewed: Jan. 24, 2003

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.)

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9 users found this review helpful

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EDLYN

Cooking Level: Expert

Home Town: San Francisco, California, USA

Reviewed: Jan. 16, 2011

I made these for a get together we had last night - and I was a little unsure - but everyone raved about them and the bowl was completely empty.

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3 users found this review helpful

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marisullivan

Cooking Level: Intermediate

Reviewed: Oct. 22, 2010

My husband's family used to make this all the time and he turned me onto them. We use currant jelly instead of the grape jelly and kilebasa sausage instead of the cocktail wieners. Definitely don't tell people what's in it prior to them trying it - I was very skeptical before I tried it, but it is good!

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4 users found this review helpful

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TygirlJojo

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Mar. 16, 2013

I made this the way it is written for a movie snack for my husband. Plans changed and I needed a fast supper instead. Since this was already in the crockpot keeping warm, I thickened it up some with a little corn starch and served it over rice with peas on the side. It worked out very well for supper that night with enough left overs for my husbands lunch the next day.

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0 users found this review helpful