Ingredient list:

4 cups of freshly squeezed tangerine juice.
1/3 cup of apple juice concentrate.
1/4 cup of cornstarch.
Fresh fruit, cut into bite-sized pieces (for example apples and pineapple).
Toasted shredded coconut.

Instructions:

Combine the tangerine juice and apple juice concentrate.

Bring to a boil and add the cornstarch dissolved in a small amount of water. Boil to thicken.

Cut the fresh fruit and place around the fondue server.

Use the toasted coconut for dipping the fondue covered fruit chunks.

Source: Tangerine Recipes.

5 ounces of chocolate, chopped.
1 cup of cocoa powder, sifted.
1 1/2 cups of granulated sugar.
1 1/4 cups of water.
3/4 of cup heavy cream, plus.
1/4 of cup corn syrup.
1 tablespoon of heavy cream.
Your choice of cake, cut into bite-sized pieces.
Your choice of fruit, also cut into bite-sized pieces.

Directions:

Sift the cocoa into a mixing bowl and then set aside.

Put the water, sugar and corn syrup in a pot and bring to boil.

Simmer for about 15 minutes, until the sugar solution has reduced by about 30%.

Pour the cocoa powder into the solution and blend with a whisk until smooth.

Return the chocolate mixture to the stove and continue cooking over a medium heat.

Add the heavy cream; bring to boil and allow to simmer for about 5 minutes.

Remove from the heat and stir in the chopped chocolate.

Pour into a fondue pot and keep warm.

Source: Chocolate Recipes.

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.