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Raspberry Fondue Dip Recipe

Photo by: Taste of Home Raspberry Fondue Dip Recipe

Field editor Edna Hoffman from Hebron, Indiana delights guests with this fun non-traditional fondue. Creamy apple butter and cinnamon red hots add tangy flair!

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Raspberry Fondue Dip Recipe

Prep/Total Time: 25 min.

Yield: 16 Servings

15 10 25

Ingredients

1 package (10 ounces) frozen sweetened raspberries
1 cup apple butter
1 tablespoon red-hot candies
2 teaspoons cornstarch
Assorted fresh fruit

Directions

Place raspberries in a small bowl; set aside to thaw. Strain raspberries, reserving 1 tablespoon juice; discard seeds.
In a small saucepan, combine the strained berries, apple butter and red-hots; cook over medium heat until candies are dissolved, stirring occasionally.
In a small bowl, combine cornstarch and reserved juice until smooth; stir into berry mixture. Bring to a boil; cook and stir over medium heat for 1-2 minutes or until thickened.
Transfer to a small fondue pot or 1-1/2-qt. slow cooker. Serve warm or cold with fruit. Yield: 1 cup.

Originally published as Raspberry Fondue Dip in Taste of Home December/January 2006, p61

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