For something seasonal, skip the chocolate fountain and serve a colorful fruit fondue for your New Years Eve party. This spiked fondue lends some beautiful color to a New Years Eve buffet and and is an easy and fun dessert. For dippers, set out apple wedges, dried pineapple slices, panettone or fruit cake chunks, or madeleines.
SPIKED CRANBERRY ORANGE FONDUE
Adapted from Great Party Fondues, by Peggy Fallon.
3 quart sauce pan
ceramic fondue pot with tea light
1-1/2 cups (360 ml) cabernet sauvignon or other dry red wine
1-1/2 cups granulated sugar
1/2 cup (120 ml) orange juice
1 cinnamon stick, about 3 inches (8 cm) long
12 ounces (340 g) fresh cranberries
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon cornstarch
fruit cake, cubed
sugared pineapple slices
1. In the sauce pan, combine the cabernet sauvignon, sugar, and orange juice. Stir and add the cinnamon stick. Bring to a boil over medium-high heat, stirring until the sugar dissolves completely.
2. Add the cranberries and stir, cooking over medium heat.
3. In the small bowl, stir together the Grand Marnier and cornstarch. When the cranberry mixture reaches a boil, stir in the cornstarch mixture and bring to a boil.
4. Reduce heat to medium-low and simmer for about 3 minutes, stirring frequently. The mixture should thicken slightly.
5. Discard the cinnamon stick and transfer to a ceramic fondue pot. Set over a low flame, such as a tea light and serve with dippers.
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[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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