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.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana