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.
- 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
- apple wedges
- pear wedges
- sugared pineapple slices
- gingerbread slices
- 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.
3 quart sauce pan
ceramic fondue pot with tea light