We traded the traditional white wine and kirsch for hard apple cider in our autumn twist on cheese fondue. Try cooked smoked sausage, pumpernickel bread or apple wedges as dippers.




  • Rub garlic over the bottom and halfway up the sides of a heavy large saucepan; discard garlic.

  • Add hard cider to the saucepan and bring to a simmer over medium heat. In a very large bowl toss cheeses with cornstarch. Stir cheese into hard cider, a handful at a time, until melted and smooth. Stir in hot sauce.

  • Transfer to fondue pot and serve with assorted dippers.

Nutrition Facts

407 calories; 27 g total fat; 86 mg cholesterol; 507 mg sodium. 14 g carbohydrates; 24 g protein;