- 1 tablespoon cornstarch
- 1/4 cup water
- 1/2 cup raspberry liqueur
Combine cornstarch and water in a small bowl. Set aside.
Melt cranberry sauce in a medium saucepan, whisking frequently. Add liqueur to saucepan. When mixture begins to boil, add the cornstarch mixture, whisking until sauce thickens.
Transfer to a fondue pot and keep warm with a low flame. Serve fondue with assorted foods, cut into bite-size pieces.
Makes two cups.
SAVORY DIPPERS: cocktail meatballs, chicken nuggets, sausage pieces.
SWEET DIPPERS: pirouette cookies, coconut macaroons, meringues, pound cake.