Raspberry Fondue Dip Recipe
Raspberry Fondue Dip Recipe photo by Taste of Home
Publisher Photo
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!
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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 bowl; set aside to thaw. Strain raspberries, reserving 1 tablespoon juice; discard seeds.
In a small saucepan, combine 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 serving dish, 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

  • 1 package (10 ounces) frozen sweetened raspberries
  • 1 cup apple butter
  • 1 tablespoon red-hot candies
  • 2 teaspoons cornstarch
  • Assorted fresh fruit
  1. Place raspberries in a bowl; set aside to thaw. Strain raspberries, reserving 1 tablespoon juice; discard seeds.
  2. In a small saucepan, combine 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.
  3. Transfer to a serving dish, 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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