RASPBERRY FONDUE DIP
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!
Provided by Taste of Home
Categories Appetizers Desserts
Time 25m
Yield about 1 cup.
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts :
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