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 Orange Cranberry Fondue
Prep time
Cook time
Total time
Adapted from Great Party Fondues, by Peggy Fallon.
Author: Andrea Meyers
Serves: 4 cups
Ingredients
- 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
- DIPPERS
- panettone, cubed
- fruit cake, cubed
- madeleines
- apple wedges
- pear wedges
- sugared pineapple slices
- gingerbread slices
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.
More Information
Equipment
3 quart sauce pan
small bowl
ceramic fondue pot with tea light
skewers
3 quart sauce pan
small bowl
ceramic fondue pot with tea light
skewers
More Fondue Recipes for New Years Eve
northside food says
December 31, 2008 at 9:03 amOh 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!
Lydia (The Perfect Pantry) says
December 31, 2008 at 11:40 pmWhen 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.
Hayley says
January 1, 2009 at 3:45 pmI love this idea, I would have never thought to do something like this. All the best in 2009!
Leslie says
January 2, 2009 at 12:49 pmThis would be luscious served as a warm accompaniment to a wheel of brie.