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Raspberry Fondue Ingredients: 2 packages frozen raspberries 1 cup currant jelly 2 tablespoons cornstarch 1 tablespoon cold water Heat 2 packages frozen raspberries, thawed, and 1 cup currant jelly to boiling. Mix 2 tablespoons cornstarch and 1 tablespoon cold water; stir into raspberry mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Strain sauce; pour into dessert fondue pot and keep warm. Spear dippers and swirl in fondue. Suggested Dippers: Chiffon cake squares Angel food cake chunks Banana or pineapple chunks Toasted waffle squares Pear slices Strawberries |
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