Hot Cran-Raspberry Dip

1/2 cup raspberry preserves
1 cup cranberry juice
1/2 tsp grated orange peel
1 tsp mustard

In 2-quart saucepan over low heat, melt preserves, stirring constantly. Stir in cranberry juice, orange peel and mustard. Heat until hot. Serve with chicken nibbles or dipsters.

Makes 3/4 cup.


Return To:
Appetizers, Dips


www.cajun-recipes.com


Cajun Country -- New Iberia, Louisiana