In a medium-size heavy-bottomed saucepan heat the grape juice, garlic, curry powder and salt until barely simmering. In a cup dissolve the cornstarch in the sherry; add to the juice mixture, stirring until slightly thickened. Add the cheeses, a handful at a time, stirring until the cheeses are melted before adding more. Gradually stir in lemon juice. Transfer the fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately. For dipping: bite-size pieces of cooked chicken or turkey; apples, plums and pineapple, cut in bite-size pieces
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|Serving Size: 1 Serving (857g)|
|Recipe Makes: 1|
|Calories from Fat: 1106 (59%)|
|Amt Per Serving||% DV|
|Total Fat 122.9g||164 %|
|Saturated Fat 78.5g||392 %|
|Monounsaturated Fat 33.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 457.3mg||141 %|
|Sodium 2291.3mg||79 %|
|Potassium 947.6mg||25 %|
|Total Carbohydrate 73.9g||22 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 71.7g|
|Protein 116.8g||167 %|
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Calories per serving: 1881
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