Back to Top
Image Mask

White Chocolate Cranberry Dipping Sauce

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.

  • Prep Time Icon
    Prep Time
  • Cook Time Icon
    Cook Time
  • Total Time Icon
    Total Time
  • Servings Icon
  • Difficulty Icon


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


  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.

What others are saying about this recipe

No reviews yet. Leave one now.

Rate and Review