Fruit Sauce Fondue

• 2 tbsp. cornstarch
• Dash salt
• 3 tbsp. lemon juice
• ½ cup currant jelly
• 3 tbsp. sugar
• ¾ cup cold water
• ¼ cup orange juice
• ¼ cup sherry

Combine cornstarch, sugar, salt and water. Stir to dissolve cornstarch; then bring to a boil and cook and stir until mixture is thick and clear. Stir in remaining ingredients.

AT SERVING TIME: Pour into fondue pot and keep warm over low heat. Use as a dip for pieces of fresh and dried fruits. Makes 2 cups.

TIPS: When you’ve had enough of fondue as a main course, try Banana Fondue for dessert. It is a delightful way to prolong the dinner hour when served with coffee and conversation.