Wine Fondue Recipe - Allrecipes.com
Wine Fondue Recipe
  • READY IN ABOUT hrs

Wine Fondue

Recipe by  

"A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    1 min
  • COOK

    1 hr 9 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Dec 10, 2007

Absolutely fabulous; loved this recipe, was so sure I would be missing the familiar much lovde tastes of traditional cheese or oil fondue, wich I do so love. But no, this much healthier version dose not disappoint. All the fun and flavor of traditional fondue without all the guilt.I doubled the spices as well as the wine as others had suggested and was not disappointed but I neglected to strain the wine spice mixture before cooking, not a problem until near the end when the wine had cooked down quite a lot and you did come into up close contact with the spices (in your mouth) not good. In the future I maylet the spices simmer with the wine for some time but would try to strain them out befor too long. I made this for a friend after a long day at work; she came over for a glass of wine and was so suprised and delighted. It was so easy I was almost embarrassed, we had shrimp,scallops,chicken,green pepper, onion and mushrooms to cook.Evreything was good but the shrimp jumped out as the star, plumped up by the wine it would literally burst in your mouth with an unexpected explosion of flavor.I only purched a handful of each at the local supermarket on the way home. The scallops were also tasty not at all rubbery, but next time I will buy the larger size.Next in prefence were probaly the mushrooms also magnifing and compounding the flavors.The chicken was good but did not compare to the seafood. I would recommend this recipe to evreyone.

 
Most Helpful Critical Review
Mar 27, 2004

I thought it smelled wonderful, I only gave it 3 stars because I thought it was a lot more work and $$ than using broth. And I don't think that the seasonings added a lot to the fondue.

 

67 Ratings

Apr 03, 2008

Nice fondue recipe! I used a Chardonnay that I found for $3.50 (haha) that was great for cooking! I was worried it was going to be a little strong so I added a cup of chicken broth (not the low sodium kind) and omitted the salts. I also added some crushed garlic, a spring of thyme, and some chopped parsley. Versatile recipe. The alcohol is definately strong at first. Let it boil a bit if if you'd rather it cook out a bit. I used this with chicken strips, shrimp (they cook fast!), sea scallops, and mushroom. YUM.

 
Feb 07, 2005

this was good. It surprised me it's not something I would normally cook but chicken cooked this way was delish and save the leftover fondu and freeze in ice cube trays to flavor stews or soups. thanks marc

 
Feb 14, 2007

We liked this very much. We have been dieting and really wanted to do a fondue for dinner--most are so fattening though. This was light and pretty much guilt free! I served whole grain bread on the side and dipped that in as well instead of using butter--that was REALlY GOOD! Make sure you season your meat! Will be making this one again for sure!

 
Aug 15, 2006

This worked out very well for my family. Much better than the old oil fondues. I set the wine on fire to burn off the alcohol, I have a 9 year old and a 13 year old.

 
Feb 26, 2007

I served on Valentine's day with shrimp, chicken and brussel sprouts. We drank the same wine with dinner and all flavors were awesome. Great recipe.

 
Feb 01, 2004

This fondue recipe is a keeper! We used it to cook chicken and shrimp and it was preferred over the vegetable oil that we normally used. A bonus is that it smells wonderful while simmering in the fondue pot!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 170 kcal
  • 9%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 1079 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

The Best Swiss Cheese and Beer Fondue

Beer and a touch of Dijon make the difference in this rich, robust cheese fondue.

How to Make Classic Swiss Fondue

Make this classic, creamy Swiss fondue with the shredder of your food processor.

Fruit Dip

Dunk fresh fruit into a sweet and creamy pineapple-flavored dip.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States