Directions

• Thaw and drain raspberries, reserving 1 tablespoon juice. Mash
• raspberries. Press through a fine-mesh strainer into a small
• saucepan; discard seeds.
• Add apple butter and Red Hots to strained raspberries; cook over
• medium heat until candies are dissolved, stirring occasionally.
• 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.
• To serve warm, transfer to a small fondue pot and keep warm. Or, to
• serve cold, refrigerate until chilled. Serve with fruit. Yield:
• about 1 cup.