Great basic fondue recipe. I agree with the previous review suggesting grating the cheese - this greatly cuts down on melting time. Dredging the cheese in flour ensures a smooth consistency - don't skip this step! (I used white flour with good results.) The recipe got many compliments when I served it at a party; I'll definitely make it again.

Reviewed On: Nov. 25, 2003

This recipe has been a Thanksgiving family tradition since my mom and I found it in a children's book 35 years ago. Young kids might also like the book (Cranberry Thanksgiving.) The recipe is easy and quick, at least if you have a food processor or blender for the cranberries. 1/2 cup of chopped walnuts makes a nice addition to a loaf. Cooking times vary widely based on the juiciness of the fruit; use the cooking time as a starting point, then test with a toothpick inserted into the center of each loaf. (If it comes out clean, the loaf is done.)

Reviewed On: Nov. 25, 2003

Great taste and very easy to make - my husband and I both loved this recipe. Substituted fat free half & half for the heavy cream & margarine for the butter with excellent results. Also added crushed garlic, paprika, ground celery seed, mustard and cloves to the butter in Step 3 & omitted Old Bay sprinkle at the end. Very tasty served on a bed of pasta.

Reviewed On: Mar. 2, 2003