Wine Fondue

1. 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.

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Nutrient	Quantity
Total fats	1.172 g
Protein	0.5572 g
Carbohydrates	10.3428 g
Energy	42.711 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0491 g
Water	0.8704 g
Aspartic acid	0.0504 g
Calcium, Ca	56.8305 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0014 g
Fiber, total dietary	3.0362 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0007 g
Fatty acids, total saturated 22:0	0.0147 g
Carotene, beta	3.78 g
Niacin	0.1406 mg
Vitamin A, RAE	0.672 g
Fatty acids, total trans-polyenoic	0.0037 g
Arginine	0.0269 g
Riboflavin	0.0198 mg
Fatty acids, total trans-polyenoic 22:4	0.0049 g
Fatty acids, total polyunsaturated 15:0	0.0015 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0491 g
Fatty acids, total saturated 20:1	0.0302 g
Glutamic acid	0.047 g
Sodium, Na	23.5635 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0026 g
Total lipid (fat)	1.172 g
Manganese, Mn	5.0614 mg
Fructose	0.0899 g
Proline	0.0328 g
Fatty acids, total saturated 16:0	0.1597 g
Fatty acids, total saturated 8:0	0.0022 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2148 g
Sucrose	4.5644 g
Choline, total	3.1416 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0049 g
Fatty acids, total polyunsaturated 18:1 t	0.0176 g
Sugars, total	4.7626 g
Serine	0.0202 g
Fatty acids, total saturated 10:0	0.011 g
Fatty acids, total saturated 18:0	0.0579 g
Fatty acids, total saturated 20:4 undifferentiated	0.0087 g
Vitamin B-6	0.0328 mg
Selenium, Se	0.7227 g
Ash	0.5078 g
Fatty acids, total saturated 18:1 undifferentiated	0.1439 g
Pantothenic acid	0.0428 mg
Phenylalanine	0.0193 g
Fatty acids, total polyunsaturated 22:1 c	0.0015 g
Copper, Cu	0.0357 mg
Betaine	0.1176 mg
Thiamin	0.0144 mg
Methionine	0.0067 g
Iron, Fe	1.0841 mg
Carbohydrate, by difference	10.3428 g
Phosphorus, P	10.6225 mg
Folate, total	2.1 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0007 g
Fatty acids, total saturated 22:1 undifferentiated	0.0015 g
Alanine	0.0244 g
Valine	0.0286 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0007 g
Fatty acids, total saturated 18:2 undifferentiated	0.2311 g
Glycine	0.0235 g
Glucose (dextrose)	0.0958 g
Fatty acids, total saturated 14:0	0.0222 g
Zinc, Zn	0.2175 mg
Isoleucine	0.0202 g
Fatty acids, total saturated 12:0	0.0029 g
Fatty acids, total polyunsaturated	0.3108 g
Leucine	0.0336 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0035 g
Vitamin A, IU	13.44 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0155 g
Folate, DFE	2.1 g
Tryptophan	0.0025 g
Vitamin C, total ascorbic acid	0.1113 mg
Phytosterols	21.711 mg
Fatty acids, total polyunsaturated 16:1 c	0.0022 g
Galactose	0.0126 g
Fatty acids, total polyunsaturated 18:1 c	0.0655 g
Fatty acids, total saturated 20:0	0.0162 g
Fatty acids, total saturated 6:0	0.0008 g
Tyrosine	0.016 g
Vitamin K (phylloquinone)	11.9112 g
Fatty acids, total saturated	0.3365 g
Histidine	0.0109 g
Fatty acids, total monounsaturated	0.1781 g
Threonine	0.0151 g
Folate, food	2.1 g
Fatty acids, total polyunsaturated 17:0	0.0037 g
Fatty acids, total polyunsaturated 24:0	0.0412 g
Cryptoxanthin, beta	8.652 g
Vitamin E (alpha-tocopherol)	0.7409 mg
Fatty acids, total trans	0.0213 g
Fatty acids, total trans-monoenoic	0.0176 g
Magnesium, Mg	23.333 mg
Lysine	0.0311 g
Potassium, K	92.7155 mg
Cystine	0.0059 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Salt	1 teaspoon	0	0	0
White wine	1 bottle	0	0	0
Cinnamon	1 piece	0	0	0
Celery salt	1 teaspoon	0	0	0
Coriander	0.25 teaspoon	1.341	0.2475	0.08
Clove	4	23.016	5.5045	1.092
black peppercorn	10	0	0	0
garlic salt	0.25 teaspoon	0	0	0