Prep Time
30 min
Yields
6 servings
Yields 3 cups of fondue
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ingredients
1
(12-oz) bottle hard cider
¾
cup chicken broth, homemade or low-sodium canned
2
Tbsp Worcestershire sauce
1
clove garlic, finely chopped
½
lb(s) Gruyere, grated
½
lb(s) sharp Vermont or New York yellow Cheddar
3
Tbsp corn starch
⅛ - ¼ tsp cayenne pepper
Salt
1
Tbsp Bourbon, whiskey or apple jack, optional
Fondue Dippers: Cooked chicken and apple sausages, chorizo, or mini hot dogs; sliced baguette or black bread, radishes, roasted shallots, roasted mushrooms or small fingerlings or baby potatoes, pears, apples, or pretzels.
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directions
Step 1
Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.
Step 2
Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.
Step 3
Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in cayenne, salt and Bourbon, if using.
Step 4
Transfer to a fondue pot or double boiler and serve with desired dippers.