Spiked Orange Cranberry Fondue
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
Adapted from Great Party Fondues, by Peggy Fallon.
  • 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
  • panettone, cubed
  • fruit cake, cubed
  • madeleines
  • apple wedges
  • pear wedges
  • sugared pineapple slices
  • gingerbread 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.
More Information

3 quart sauce pan
small bowl
ceramic fondue pot with tea light
Recipe by Andrea Meyers at https://andreasrecipes.com/spiked-orange-cranberry-fondue/