2 cups whipping cream
1 pound semisweet or bittersweet chocolate, chopped
1/2 cup cranberry jelly or jam
2 tablespoons orange bitters (or more), to taste
Recommended ingredients for dipping:
Strawberries, washed, hulled and drained
In a fondue pot or heavy-bottomed sauce pan, heat whipping cream just until bubbles begin to appear around the edges of the pan. Remove the pan from heat and stir in the chopped chocolate. Continue stirring until mixture is smooth and the chocolate is melted. Add cranberry jam and bitters. Serve warm in a fondue pot with fruit and cake for dipping.
Marilyn Markel is culinary director of Southern Season’s cooking schools. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003 Markel moved to Chapel Hill, N.C., to develop Southern Season’s new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.