3 (5 1/2 oz.) pkgs. little wieners
1/2 tsp. salt
1 (8 oz.) can jellied cranberry sauce
3 Tbsp. prepared mustard
1 Tbsp. lemon juice
About 20 minutes before serving: Cut three slashes on each wiener. In a two-quart saucepan over medium heat, heat cranberry sauce and remaining ingredients, stirring constantly, until cranberry sauce melts and mixture is smooth. Add wieners and heat through. Serve hot with cocktail picks. Makes 48 appetizers.