Gruyere and Cider Fondue

• 8 ounces kielbasa
• 4 cups grated gruyere cheese
• 1 tablespoon cornstarch
• 2 teaspoons cornstarch
• 1 cup hard apple cider
• 1 teaspoon apple cider vinegar
• 2 tablespoons Applejack
• 2 granny smith apples
• 1 tablespoon lemon juice
• 1 baguette

1. Cut baguette into 3/4 inch cubes, set aside.
2. Preheat oven to 300F.
3. Heat a heavy skillet over high heat; slice kielbasa and add to skillet.
4. Saute until browned on both sides.
5. Transfer to a baking sheet.
6. Put in oven to keep warm.
7. Slice apples and toss with a few drops of lemon juice (to keep apple from turning brown)
8. Toss cheese and 1 T cornstarch plus 2 t cornstarch in a large bowl to coat.
9. Bring hard cider and vinegar to a simmer in a medium saucepan over low heat.
10. Reduce to very low.
11. Add a handful of cheese to the cider mixture; stir until melted.
12. Add remaining cheese a handful at a time, allowing to melt each time.
13. Increase heat to medium until fondue begins to bubble; stirring constantly.
14. Pour in brandy.
15. Season to taste with black pepper.
16. Transfer the fondue to a pot.
17. Set the pot atop a fondue stand; light candle.
18. Arrange sausage slices, apple slices and bread cubes for dipping .

kielbasa, gruyere cheese, cornstarch, cornstarch, apple cider, apple cider vinegar, applejack, granny smith apples, lemon juice, baguette

Taken from www.food.com/recipe/gruyere-and-cider-fondue-357669 (may not work)