Raspberry Fondue Dip Recipe

Raspberry Fondue Dip Recipe photo by Taste of Home

Be the first to write a review

Rate 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!

This recipe is:

Quick

[X]

Rate Raspberry Fondue Dip Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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 Hots candies
2 teaspoons cornstarch
Assorted fresh fruit

Directions

Thaw and drain raspberries, reserving 1 tablespoon juice. Mash raspberries. Press through a fine-mesh strainer into a small saucepan; discard seeds.
Add apple butter and Red Hots to strained raspberries; cook over medium heat until candies are dissolved, stirring occasionally. 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.
To serve warm, transfer to a small fondue pot and keep warm. Or, to serve cold, refrigerate until chilled. Serve with fruit. Yield: about 1 cup.

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