Wine Fondue With Cheese

Wine Fondue With Cheese
35
3 Reviews
A glossy, deep-red "fondue" made by cooking red wine and sugar until slightly thickened.
10 min
Prep Time
1:35
Total Time
1 cup

Ingredients

Fondue

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

Dippers

Land O Lakes® Sharp Cheddar American Blend
 
*Substitute 2 cups non-alcoholic red wine.

Directions

  1. Combine wine and sugar in 10-inch skillet. Cook over medium-high heat 2-3 minutes or until mixture comes to a boil. Reduce heat to medium; continue cooking, stirring occasionally, 20-25 minutes or until mixture is reduced to about 1 cup.
  2. Stir in pectin; continue cooking, stirring constantly, 1 minute. Remove from heat. Cool completely.
  3. Serve as a dip with cheese cubes.

Recipe Tips

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)

Calories
70
Cholesterol
0mg
Carbohydrates
14g
Protein
<1g
Fat
0g
Sodium
0mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

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.

Posted October 27, 2012 by Ronald

Rating

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.

Posted November 21, 2010 by J R.

Rating

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 :-) !!

Posted November 03, 2008 by Holly

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