1 cup sugar
3 tbsp. cornstarch
1/4 tsp. salt
1 cup orange juice
1/4 cup lemon juice
1/4 cup hot water
1 tbsp. butter or margarine
1 tsp. each grated orange and lemon peel
Dippers (below)

In saucepan, mix sugar, cornstarch and salt. Slowly stir in orange and lemon juice and water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in butter and grated peel.

Pour into dessert fondue pot to keep warm. Spear Dippers and swirl in fondue.

About 2 cups.

Dippers: Day-old gingerbread squares, cream cheese squares rolled in toasted sesame seed, cantaloupe balls, nut-stuffed dates, donut slices.