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    Home » Christmas

    Spiked Orange Cranberry Fondue

    Dec 30, 2008 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Spiked Orange Cranberry Fondue - Andrea Meyers

    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 - Andrea Meyers
    Print Pin

    Spiked Orange Cranberry Fondue

    Adapted from Great Party Fondues, by Peggy Fallon. Makes 4 cups.
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: cranberries, fondue, gluten free, liqueur, wine
    Servings: 16
    Calories: 353kcal

    Equipment

    • 3 quart sauce pan
    • small bowl
    • ceramic fondue pot with tea light
    • skewers

    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
    US Customary - Metric

    Preparation

    • 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

    Calories: 353kcal | Carbohydrates: 91g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 134mg | Fiber: 4g | Sugar: 81g | Vitamin A: 113IU | Vitamin C: 27mg | Calcium: 19mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Fondue Recipes

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    • A Year of Crockpotting - Chocolate and Marshmallow Fluff Fondue

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    • Cranberry Curd - Andrea Meyers
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    • Polenta Toasts with Goat Cheese, Caramelized Onions, and Port Cranberries - Andrea Meyers
      Polenta Toasts with Goat Cheese, Caramelized Onions, and Port Cranberries

    Reader Interactions

    Comments

    1. northside food says

      December 31, 2008 at 9:03 am

      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!

    2. Lydia (The Perfect Pantry) says

      December 31, 2008 at 11:40 pm

      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.

    3. Hayley says

      January 01, 2009 at 3:45 pm

      I love this idea, I would have never thought to do something like this. All the best in 2009!

    4. Leslie says

      January 02, 2009 at 12:49 pm

      This would be luscious served as a warm accompaniment to a wheel of brie.

    Trackbacks

    1. Fondue Dinner Party Theme | The Finished Plate says:
      November 1, 2013 at 8:52 am

      […] Spiked Orange Cranberry Fondue by Andreas Recipes […]

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