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Ingredients
- 6 oz. jar mustard
- 10 oz. jar currant jelly
- 1 lb. smoky links
Method
- Mix mustard and currant jelly over low heat.
- Slice smoky links into bite-size pieces.
- Add to mustard/jelly mixture and heat thoroughly.
- If desired, transfer mixture to chafing dish (or for larger quantities, use crock-pot).