Apple Cider Fondue Recipes

GRUYèRE AND CIDER FONDUE

Steps:

• Preheat oven to 300°F. Heat heavy large skillet over high heat. Add kielbasa slices and sauté until browned on both sides, 2 to 3 minutes. Transfer to baking sheet and place in oven to keep warm.
• Toss cheese and cornstarch in large bowl to coat. Bring hard cider and vinegar just to simmer in medium saucepan over medium heat. Reduce heat to medium low (mixture should be barely simmering). Add a handful of cheese to simmering cider mixture. Stir until cheese is melted. Add remaining cheese 1 handful at a time, stirring until melted between additions. Increase heat to medium and cook until fondue begins to bubble, stirring constantly. Stir in Calvados. Season to taste with pepper.
• Transfer fondue to pot. Set fondue pot atop stand; light candle or canned heat burner. Arrange sausage slices, apple slices, and bread cubes in bowls alongside fondue pot.
• Alcoholic apple cider; available in the liquor department of most supermarkets and at liquor stores.

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 CHEESE FONDUE

Steps:

• Warm the pot of the fondue pot by turning it on low or lighting a low flame.
• Grate the cheeses.
• Add the apple cider and let it warm for 2-3 minutes.
• Turn the heat to medium and stir in corn starch.
• Add cheese 1/4 cup at a time stirring with a whisk or a fork.
• Get ready to dip and enjoy!

APPLE CIDER FONDUE

Steps:

• Bring the apple cider to a boil or microwave on high until the cider is reduced by half.
• Add the remaining ingredients to the boiling cider, and mix well.
• Continue to heat until the mixture is smooth and bubbling hot.
• Briskly whisk the fondue to make sure it is smooth.
• Pour into a pre-warmed serving dish.
• Serve immediately.

CHEDDAR AND HARD CIDER FONDUE

Steps:

• Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.
• Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.
• 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.
• Transfer to a fondue pot or double boiler and serve with desired dippers.

FONDUE WITH APPLE BRANDY

Steps:

• Put the wine in a fondue pot and bring to a bubble over medium heat. Reduce the heat to a simmer. Add the lemon juice, then add the cheeses in handfuls, stirring in a figure-8 motion with wooden spoon. When the cheese is fully melted, stir the cornstarch into the brandy, in a small bowl until smooth, then add to cheese. Season with nutmeg and cayenne and serve over a warming station for your fondue pot.

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.

CARAMEL APPLE FONDUE

Steps:

• In a heavy 3-qt. saucepan, combine the butter, brown sugar, milk, corn syrup and water; bring to a boil over medium heat. Cook and stir until a candy thermometer reads 230° (thread stage), 8-10 minutes. Remove from the heat; stir in vanilla. , Transfer to a small fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with apple slices.