Raspberry Fondue

Ingredients:

2 packages frozen raspberries
1 cup currant jelly
2 tablespoons cornstarch
1 tablespoon cold water

Directions:

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.

Dippers: chiffon cake squares, angel food cake chunks, banana or pineapple chunks, toasted waffle squares, pear slices, strawberries.