It's been a long time since I was at the Melting Pot so I can't remember if this is the right recipe, but it seems pretty close.

MOJO FONDUE BROTH
From: Dave Ahern, co-owner of The Melting Pot in downtown Minneapolis

"Ahern recommends this broth for cooking seafood and vegetables."

5 1/4 cups vegetable or chicken bouillon
1/4 cup orange juice, fresh-squeezed
1/4 cup chopped fresh cilantro
2 Tbsp. ground cumin
2 Tbsp. jerk seasoning
2 Tbsp. black pepper, cracked
2 Tbsp. lime juice, fresh-squeezed
1 Tbsp. minced garlic

Combine ingredients in saucepan. On stovetop, bring to boil. Transfer to fondue pot with alternative heat source.

Makes one pot
Source: Midwest Home Magazine, September 2007 Savvy Host Recipes