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Ingredients

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Directions

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  • Rub the inside of a fondue pot with the cut surface of garlic. In the pot combine Gruyere and Swiss cheeses, the 1 cup white wine and the lemon juice. Cook and stir over medium heat until cheese melts. Remove from heat.

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  • In a very small bowl or custard cup thoroughly combine cornstarch, kirsch, nutmeg, and pepper. Add to cheese mixture. Cook and stir until mixture is thickened and bubbly.

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  • Place fondue pot over heat source, and keep mixture bubbling gently. Serve with bread cubes for dipping.

Nutrition Facts

584 calories; 34 g total fat; 113 mg cholesterol; 510 mg sodium. 21 g carbohydrates; 1 g fiber;

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