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Raspberry Fondue Dip Recipe
Raspberry Fondue Dip Recipe photo by Taste of Home

Raspberry Fondue Dip Recipe

Publisher Photo
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!
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 16 servings


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


  1. Thaw and drain raspberries, reserving 1 tablespoon juice. Mash raspberries. Press through a fine-mesh strainer into a small saucepan; discard seeds.
  2. 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.
  3. 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

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