Raspberry Fondue Dip

Delight your guests with this fun non-traditional fondue. Creamy apple butter and cinnamon red hots add a tangy flair!


1 cup (16 servings)


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


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 to 2 minutes or until thickened.

Transfer to a small fondue pot or 1 1/2-quart slow cooker. Serve warm or cold with fruit.

Estimated Time

Preparation/Total Time: 25 minutes

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