Name: Cheddar and Hard Cider Fondue
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings (3 cups fondue)
Ingredients: One 12-ounce bottle hard cider; 3/4 cup homemade or store-bought low-sodium chicken broth; 2 tablespoons Worcestershire sauce; 1 clove garlic, finely chopped; 8 ounces sharp Vermont or New York yellow Cheddar, grated; 8 ounces Gruyere, grated; 3 tablespoons cornstarch; 1/8 to 1/4 teaspoon cayenne pepper; Kosher salt; 1 tablespoon Bourbon, whiskey or apple jack, optional; 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.

Directions

Watch how to make this recipe.

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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