White Cheddar Cranberry Fondue with Rosemary Crostini
THE perfect holiday appetizer!
Ingredients
Cranberry Sauce
- 1 bag 12 oz. fresh cranberries
- 1 cup sugar
- 3 T orange juice
- 1 T lemon juice
- 4 T water
Dip
- 1/4-1/2 cup cranberry sauce
- 8 oz Vermont white Cheddar cheese grated
- 8 oz. cream cheese cubed
Rosemary Crostini
- small diameter baguette or rolls I used pretzel stick rolls from Trader Joe’s
- olive oil
- kosher salt
- fresh rosemary sprigs
Instructions
Cranberry Sauce
- Cook cranberries with the rest of ingredients in a sauce pan over medium heat stirring occasionally and keeping pan partially covered.. Cook until berries burst, about 15 minutes. Stir with a whisk to help break down berries and thicken sauce.
Dip
- Place ingredients in a greased small slow cooker or baking dish. Stir to combine. Cook on low or bake at 350 for 10 minutes and stir again. Once ingredients have been blended continue to cook dip until desired temperature is reached. Serve warm with Rosemary Crostini
Rosemary Crostini
- Cut bread into thin slices. Brush with olive oil and sprinkle with salt. Top with a few rosemary leaves. Bake at 300 degrees for 5-10 minutes, until toasted but not hard.