Raspberry Fondue

• 2 1/2 cups fresh or frozen raspberries, at room temperature
• 1/3 cup red currant jelly
• 3 tablespoons sugar
• 2 teaspoons cornstarch blended with 1 tablespoon cold water
• 2 tablespoons framboise or orange liqueur
• Angel food cake or pound cake, cut into 1-inch cubes
• Small macaroons
• Amaretti cookies

1. Puree the raspberries in a blender and press through a fine-mesh sieve into a medium bowl, discarding the seeds.
2. In a small saucepan over medium heat, combine the puree and the jelly and bring to a boil.
3. Stir in the sugar, reduce the heat, and simmer for 1 minute.
4. Slowly add the cornstarch mixture to the raspberry mixture and cook, stirring, until thickened.
5. Stir in the framboise and transfer to a fondue pot.
6. Keep warm over low heat.
7. Arrange the cake and cookie dippers on a serving platter and set it next to the fondue pot.
8. Spear the morsels on fondue forks and swirl them in the warm sauce.

frozen raspberries, red currant, sugar, cornstarch, framboise, angel food cake, macaroons, amaretti cookies

Taken from www.cookstr.com/recipes/raspberry-fondue (may not work)