This sounds worse than "grape jelly meatballs". From the Southern
Living 'Quick and Easy Cookbook' published in 1980, thank you Martha
Tate of Oklahoma! This particular recipe is listed in the section for
"Variety Meats".

Tangerine-Glazed Frankfurters

1 6-oz. can concentrated tangerine juice
4 tsp. cornstarch
1/3 c. firmly packed light brown sugar
1/3 tsp. dry mustard
1 tbsp. Worcestershire sauce
1/3 c. pickle relish
2 lb. frankfurters

Mix the tangerine juice with 1 can water. Mix the cornstarch and sugar
in a skillet, then add the tangerine juice. Add the remaining
ingredients except the frankfurters and cook over low heat for 5 to 10
minutes or until thick, stirring frequently. Add the frankfurters and
cook for 10 minutes longer or until the frankfurters are glazed.

Oh, yum!

Jill