Directions

• Place raspberries in a small bowl; set aside to thaw. Strain
• raspberries, reserving 1 tablespoon juice; discard seeds.
• In a small saucepan, combine the strained berries, apple butter and
• red-hots; cook over medium heat until candies are dissolved,
• stirring occasionally.
• In a small bowl, combine cornstarch and reserved juice until smooth;
• stir into berry mixture. Bring to a boil; cook and stir over medium
• heat for 1-2 minutes or until thickened.
• Transfer to a small fondue pot or 1-1/2-qt. slow cooker. Serve warm
• or cold with fruit.
• Yield: 1 cup.