Place raspberries in a bowl and set aside to thaw. Strain raspberries, reserving 1 tbsp. of juice and discard seeds. In a small saucepan, combine strained berries, apple butter and red-hots; cook over medium heat until the 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. Serve warm or cold with fruit. To serve warm, transfer to a serving dish, 1 1/2 quart slow cooker, or fondue pot.
Ready in 25 min