Wine Fondue With Cheese

Wine Fondue With Cheese

A glossy, deep-red "fondue" made by cooking red wine and sugar until slightly thickened.

10 min. prep time
1 cup
353 Ratings



2 cups full-bodied red wine (Zinfandel, Barolo or Cabernet Sauvignon)*
1 cup sugar
4 teaspoons dry fruit pectin



Combine wine and sugar in 10-inch skillet. Cook over medium-high heat until mixture comes to a boil (2 to 3 minutes). Reduce heat to medium; continue cooking, stirring occasionally, until mixture is reduced to about 1 cup (20 to 25 minutes).

Stir in pectin; continue cooking, stirring constantly, for 1 minute. Remove from heat. Cool completely. Serve as a dip with cheese cubes.

*Substitute 2 cups non-alcoholic red wine.

TIP: Fondue is typically made from cheese, white wine and savory seasonings into which French bread is dipped. Here, the cheese is used as a dipper for this richly flavored "fondue". Try dipping pieces of fruit, gingerbread or angel food cake as well as cheese into this shiny, berry-colored syrup.

Nutrition Facts (1 tablespoon fondue only)

Calories: 70

Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Carbohydrates: 14g

Dietary Fiber: 0g

Protein: <1g

Recipe #11934©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

I use the Cabernet Sauvignon.I made it as the recipe said. I found that it goes well with French toast , Waffles and fresh fruit.
love this recipe...I have made it several times. I use the Cabernet Sauvignon. I do cut back on the sugar just a tiny bit. I love the flavor of this dip with swiss cheese, it is great with other cheeses and bread or crackers. Just the best and a unique appy to take to a get together. I have made this the day before and keep it in the refrigerator. this works well and saves time. try it you won't be disappointed.
We served this for a Halloween cocktail party as a "blood red" dip for sharp cheddar cheese & fruit. I will make this anytime during the fall/winter season. It was delicious, unique & easy to make. I used Merlot & organic sugar, and increased the ingredients by 50%. It was served in small batches to keep it well chilled. It is also nice drizzled on a plate for cheese cake or a little on ice cream. My guests were impressed that I did a "wine reduction" so they must not realize how easy it was :-) !!

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