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White Chocolate Cranberry Dipping Sauce

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The perfect dip for gingersnaps, but made with Musselman’s Apple Butter, it is a great cinnamon-apple topping for ice cream or pound cake too.

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    Cook Time
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    Servings
    8
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    Difficulty
    Easy

Ingredients

  • 1 12-ounce bag white chocolate chips or white candy melts
  • 1 ¼ cups MUSSELMAN’S® Apple Butter
  • 1 cup dried cranberries

Directions

  1. Step 1
    Melt chocolate in a medium bowl over a saucepan of simmering water (or follow directions on the bag of candy melts).

  2. Step 2
    Whisk in apple butter until smooth. Stir in cranberries.

  3. Step 3
    Serve warm for dipping (try a small slow cooker).

Dipping Suggestions:cookies, cake, apple slices, banana chunks, graham crackers, gingersnaps, pound cake cubes and bite sized squares of cheesecake.

To make this, you’ll need:

Musselman’s Apple Butter, 28 oz.

Musselman's Apple Butter 28oz

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