Ingredients:

1/2 cup of chopped shallot.
1 teaspoon of olive oil.
3 cups of cranberries.
1/2 cup of dry red wine.
1/4 cup of balsamic vinegar.
1/2 cup of dark brown sugar.
1 tablespoon of freshly grated ginger.
1 tablespoon of lemon zest.
1 teaspoon of ground cinnamon.
About 1 cup of cranberry, cocktail.

Directions:

In a saucepan, saute the chopped shallot in the olive oil until they become translucent.

Add the cranberries, dry red wine, balsamic vinegar, brown sugar, ginger, lemon zest and cinnamon.

Bring to a boil and simmer on medium-low heat until the cranberries break down, stirring frequently for about 20 minutes.

Remove from heat, then allow to cool slightly and pour the mixture into a food processor.

Puree, then pour into a ceramic fondue pot and place under a low alcohol flame.

To prevent it from drying out, stir in the cranberry cocktail to an appropriate dipping consistency. You may need less or more than the 1 cup of cranberry cocktail.

Source: Cranberry Recipes.