Raspberry Fondue Dip

Directions

1. 1
   Place raspberries in a bowl; set aside to thaw.
2. 2
   Strain raspberries, reserving 1 Tablespoon juice; discard seeds.
3. 3
   In a small saucepan, combine strained berries, apple butter and red-hots; cook over medium heat until the candies are dissolved, stirring occasionally.
4. 4
   In a small bowl, combine cornstarch and reserved juice until smooth; stir into berry mixture.
5. 5
   Bring to a boil; cook and stir over medium heat for 1-2 minutes or until thickened.
6. 6
   Serve warm or cold with fruit.
7. 7
   To serve warm, transfer to a serving dish, 1 1/2 quart slow cooker, or fondue pot.