For preparing chicken, rabbit, or veal, use this delicious wine fondue. Slices of raw beef are cooked by being dipped into the fondue while it is boiling.
| Prep Time: | 1 mins |
| Cook Time: | 1 hr 9 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (750 milliliter) bottle white wine
- 1 (2 inch) piece cinnamon stick
- ¼ teaspoon ground coriander
- 10 black peppercorns, crushed
- 4 whole cloves
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon celery salt
- ¼ teaspoon garlic salt
Instructions
- 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.
Reviews
The wine taste was too overpowering.
What a waste of a fillet and scallops. Boiled steak is just not a good idea. Tangy vegetables not very good either.
Loved it!
This recipe does not make enough for a standard fondue pot, so beware! I will say, I was disappointed by how little this made – barely a 1/2 inch deep in my standard fondue pot. I went through all this work letting it sit for a few hours then boiling it and straining it, only to realize that we couldn’t cook anything in it because it wasn’t deep enough! We added extra wine and chicken broth to fill the fondue pot. I really liked this though. We cooked chicken, scallops, shrimp, sirloin, zucchini, mushrooms, and broccoli in it. I have to say, the unanimous decision for what tasted the best in this broth was the broccoli! I am not a big broccoli eater, but it really tasted amazing in this broth. Everything else was good too, but the broccoli was the clear winner (I even had to put more out because we scarfed it down!).
Fantastic change to oil or cheese for fondue. I used a Chardonnay for the wine and brought to a party with friends. We used primarily to cook chicken and vegetables. It does cook down as you are using it so make a double batch and add to the pot as needed. My friends loved it – I’ve already been told to bring more next year!
I thought this was an easy recipe. There four of us and we enjoyed it. I did read the comments before so I did double up on everything and I am glad we did as we dried up just at the end of dinner. I used purchased a bottle of woodbridge chardonnay for this recipe.
This was absolutely delicious! We had chicken, shrimp, scallops, carrots and mushrooms (we also tried broccoli, but it did not mix well at ALL). The carrots and chicken seemed to best absorb the flavor. If you don’t have a fondue pot, just use a crock pot at the highest setting – we did it, and it worked just fine. I followed the advice of other reviewers and doubled the amount of wine and spices (except the salt – I only used a single portion of salt and garlic salt, and then plain celery seed (3/4 of the amount of celery salt called for) and a crushed garlic clove).
The idea is nice, but the flavor was weak. We added 2 tbs of salted butter and several cloves of garlic and liked it much better.
Tried this for a dinner party and it was a huge hit! We thought it was especially delicious with shrimp. Tip – double the recipe and add extra wine or chicken stock if it’s going to be served for a long period of time – the wine alone will evaporate fairly quickly. Making this again for Christmas Eve!
This recipe is amazing! The chicken was so flavorful;no dipping sauce needed. I didn’t particularly like the shrimp but I’m not a big shrimp fan. I needed to double the recipe to have enough broth to cook our food in a 3 quart pot. I used pinot grigio and it was great. Definitely worth spending ding the money on the spices. I’ve had 2 people ask me for the recipe because they loved it too!
Best fondue recipe we’ve ever had! We had friends over for New Year’s Eve and everyone loved it. Beef tenderloin chunks were the best, scallops and shrimp picked up a hit of cinnamon and the chicken was fabulous. We had a swiss cheese one going as well for veggies. Great meal, low in cals, and our house doesn’t smell like oil this morning. We followed the recipe to a tee. Thanks for posting!
Oh so very good! I made this for an at-home date night with my husband using beef and shrimp with the “Beef Fondue with Sauces” recipe from this site, as well as a sweet and spicy chili sauce that came with the fondue pot. Based on others’ suggestions, I made a double batch, which was good, because we were able to keep adding the fondue as it cooked off. I love that this was so light, so easy and so tasty. Much better than just hot oil or even a cheese sauce
I made this for my boyfriend on Valentine’s Day, it was delicious!!! I skipped the cinnamon but other than that we both absolutely loved it!
The only thing i had an issue with was the amount it created. I would reccomend doubling or trippling the recipie. I made this for my boyfriend and I for his b-day and ended up adding mojo sauce to it because there was not enough liquid.
Really good wine fondue. One batch was not enough and it evaporated quickly. Next time I will at least double the recipe.
This is an excellent fondue for a main course and much healthier than oil. I left the spices in and had no problems. We also added more wine after the first round had cooked down and we were still eating – works just fine. My favorites for this are scallops, shrimp, mushrooms, zucchini, chicken and potatoes (in that order). The seafood is amazing!
This is a fantastic recipe! The only problem, which turned out to be quite a big problem, was that it wasn’t enough. I had fondue for four people, including shrimp, scallops, broccoli, green peppers, mushrooms, and onions. It wasn’t really that much food, but I ended up adding another half bottle of white wine directly into the pot because there wasn’t enough broth to cook with. Even that disappeared quickly and we ended up crafting a red wine broth right in the pot for the rest of the food. I would definitely make two bottles worth of the broth and have some extra waiting just in case.
Made for a baby shower. Loved it!
Very delicious, very simple – even the kids enjoyed it! We will definitely fix this again. We used a cheap bottle of Chardonnay and added some broth as one of the other reviews suggested. The next night we stir-fried the (few) leftovers – also tasted great!
Excellent! I used a little more than half a bottle of $4 chardonnay and filled it in with vegetable broth. Didn’t have celery salt or coriander, but it was delicious! Shrimp was amazing,mushrooms were great and even beef wasn’t bad. Very good way to spend a low cal evening
We had a fondue party last night for friends and used this for beef, shrimp, and mushrooms and it was delicious! I would not change anything about it. I was a little worried when I brought it to a boil b/c it smelled a little off but tasted delicious! Thanks so much!