Hard Cider Fondue

• 1 bottle (12 Oz. Bottle) Hard Cider (Woodpecker/Magners, Etc)
• 3/4 cups Chicken Or Beef Broth/Stock
• 2 Tablespoons Worcestershire Sauce
• 2 cloves Garlic, Finely Chopped
• 1/2 pounds Gruyere Cheese, Grated (or 1/4 Swiss & 1/4 Gruyere)
• 1/2 pounds Sharp Cheddar, Grated (Vermont Or NY Are My Favorite!) OR 1/4 Cheddar And 1/4 Manchego
• 3 Tablespoons Cornstarch
• 1 pinch Salt
• 1/4 teaspoons Cayenne Pepper
• 2 Tablespoons Bourbon/Whiskey (Optional!)

1. 1) In a medium saucepot over medium heat, combine cider, broth, worcestershire, and garlic.
2. Simmer to heat through, about 5 minutes.
3. 2) Meanwhile, combine all grated cheeses in a dry bowl.
4. Add corn starch and toss to combine unti cheese is lightly coated.
5. 3) Add cheese a spoonful at a time to the saucepot, and stir to melt and combine.
6. Once all cheese has been incorporated and mixture is smooth (about 15 minutes), sprinkle in salt, cayenne and bourbon/whiskey (if using).
7. 4) Transfer to a fondue pot with low heat underneath and enjoy with your favorite dippers!
8. My favorite dippers include:
9. meatballs, chicken sausage, chicken fingers, chorizo, mini hotdogs Triscuits, bread cubes, pretzels mushrooms, bell peppers, fingerling potatoes, olives, carrots, celery, radishes, broccoli, cauliflower, string beans apple slices, pear slices, grapes, pineapple cubes

magners, chicken, worcestershire sauce, garlic, gruyere cheese, cheddar, cornstarch, salt, cayenne pepper, whiskey

Taken from tastykitchen.com/recipes/main-courses/hard-cider-fondue/ (may not work)