Apple Cider Fondue Recipes

CHEESE FONDUE WITH APPLE CIDER

Steps:

• In a pot bring the apple cider to a simmer and then turn the heat to medium
• Toss the Fontina cheese with one tbsp of the cornstarch and toss the grated Gruyere with the remaining tbsp of cornstarch.
• Add the Fontina cheese gradually to the warm apple cider whisking as you do. Don't add any more until the last cheese has melted, it'll still be stringy.
• Once all of the Fontina has been added begin adding the grated Gruyere in stages.
• Keep whisking until the cheese has melted and the fondue becomes thick and less stringy, but more like a cheese sauce.
• You can serve the fondue in another container or just keep it in the pot that it was cooked in.
• If the cheese fondue begins to thicken too much after it's been away from the heat, place it back on the heat and add about 1/4-1/2 cup heavy cream or milk and stir over the heat for a few minutes until the consistency becomes thinner.

CIDER CHEESE FONDUE

Steps:

• In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir until cheese is melted, 3-4 minutes. , Transfer to a small fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread cubes and sliced apples and green peppers.

APPLE CIDER-CHEDDAR FONDUE

Steps:

• In a medium-sized mixing bowl, toss the cheese and cornstarch together.
• Add the cider and lemon juice to a saucepan; heat over medium heat until just barely simmering.
• Add the cheese mixture to the saucepan, a handful at a time; stir until the cheese is melted before adding the next handful of cheese.
• Add in the salt, cinnamon, nutmeg, and pepper to taste; stir to blend.
• Let cook on low heat for 3-5 minutes or until thickened.
• Pour into a fondue pot and keep warm over the burner OR transfer to a crockpot set on LOW to keep it warm.
• Serve with cheddar cheese cubes, waffle pieces, sausage slices, apple slices, or anything else you can think of.