Heat 2 pkgs (10oz each) frozen raspberries, thawed, and 1 cup currant jelly to boiling. Mix 2 tbsp. cornstarch and 1 tbsp. cold water; stir into raspberry mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Strain sauce; pour into dessert fondue pot to keep warm. Spear Dippers (below) and swirl in fondue.

About 2 1/2 cups.

Dippers: Chiffon cake squares, banana chunks, pineapple chunks, toasted waffle squares, pear slices, strawberries.