Best 6 Apple Cider Cheddar 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.

CHEDDAR FONDUE

Steps:

• In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. , Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli.

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.

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.

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.

IRISH CHEDDAR AND STOUT FONDUE

Steps:

• Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
• Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.