For something seasonal, skip the chocolate fountain and serve a colorful fruit fondue for your New Years Eve party. This spiked cranberry 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.
📖 Recipe
Spiked Orange Cranberry Fondue
353kcal
Ingredients
- 1½ cups cabernet sauvignon or other dry red wine
- 1½ cups granulated sugar
- ½ cup orange juice
- 1 cinnamon stick about 3 inches (8 cm) long
- 12 ounces fresh cranberries
- 2 tablespoons Grand Marnier or other orange liqueur
- 1 tablespoon cornstarch
DIPPERS
- panettone cubed
- fruit cake cubed
- madeleines
- apple wedges
- pear wedges
- sugared pineapple slices
- gingerbread slices
Method
- 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.
- Add the cranberries and stir, cooking over medium heat.
- 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.
- Reduce heat to medium-low and simmer for about 3 minutes, stirring frequently. The mixture should thicken slightly.
- 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.
Nutrition
Calories353kcalCarbohydrates91gProtein1gFat1gSaturated Fat1gSodium3mgPotassium134mgFiber4gSugar81gVitamin A113IUVitamin C27mgCalcium19mgIron1mg
Oh what a great idea! I have some cranberry relish in my freezer right now. I can easily thaw it out, add a few ingredients and add it to my buffet table this evening. Thanks!
When I think of fondue, I think of cheese, or chocolate. This is a lovely change -- fruit, tart, and red! Best wishes for a delicious 2009.
I love this idea, I would have never thought to do something like this. All the best in 2009!
This would be luscious served as a warm accompaniment to a wheel of brie.