2 cups full-bodied red wine like:
(Pentamere’s Cabernet Franc, Chambourcin, or Cabernet Sauvignon)* 1 cup granulated sugar
4 teaspoons dry fruit pectin
Sharp Cheddar, or Monterey Jack Cheese, cubed 1/2-inch
- 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.
Makes 1 cup fondue.
*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.