Burgundy Cherry Fondue Recipe
Ingredients
1 21 ounce can cherry pie filling
3 tablespoons red Burgundy
4 teaspoons cornstarch Angel cake, cut in bite size pieces
Directions
In blender container combine cherry pie filling, Burgundy, and cornstarch; cover and blend till mixture is pureed.
Pour into saucepan; heat through.
Transfer hot cherry mixture to fondue pot; place over fondue burner.
Spear angel cake pieces with fondue fork; dip in fondue, swirling to coat.
Makes 4 to 6 servings.
Pour into saucepan; heat through.
Transfer hot cherry mixture to fondue pot; place over fondue burner.
Spear angel cake pieces with fondue fork; dip in fondue, swirling to coat.
Makes 4 to 6 servings.
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