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.
Melt chocolate in a medium bowl over a saucepan of simmering water (or follow directions on the bag of candy melts).
Whisk in apple butter until smooth. Stir in cranberries.
Serve warm for dipping (try a small slow cooker).