Creamy Cheddar is a welcome addition to the traditional Gruyere in this easy entertaining favorite. Adding the cheese in small batches and stirring well between each produces a smooth and silky dip perfect for sausage, bread and fruit -- or whatever bite-size morsels you like.
For the fondue: Heat the cider, chicken broth, Worcestershire sauce and garlic in a medium pot over medium heat and simmer until the liquid has reduced by half (about 1 cup/8 ounces), about 15 minutes.
Toss the Cheddar and Gruyere in a medium bowl. Sift the cornstarch over the cheese and toss to coat lightly.
Use a wooden spoon to sprinkle some of the cheese mixture into the cider mixture and stir to incorporate it. 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 the cayenne, a pinch of salt and Bourbon, if using.
Transfer the mixture to a fondue pot or double boiler and serve with desired dippers.
This recipe has been updated and may differ from what was originally published or broadcast.
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