Cheddar, Onion, Apple & Hard Cider Fondue

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Ingredients

1-1/2 pounds shredded extra sharp cheddar cheese
2-1/2 tablespoons cornstarch
1/2 teaspoon dry mustard
1 tablespoon unsalted butter
1 ounce chopped shallot
1/2 cup finely diced tart apple
2-1/2 cups hard cider
Cubes of crusty bread
Apple wedges (toss in lemon juice to prevent from turning brown)

Instructions

Place the shredded cheese in a large bowl and sprinkle with the cornstarch and dry mustard; toss to coat.
Heat the butter in the Cuisinart® Fondue Pot using Setting 3-1/2. Cook the shallot and apple in the butter until tender and golden, about 3 - 4 minutes. Add 2 cups of the hard cider and bring to a boil.
Reduce the heat to Setting 3 - 4, and with the cider simmering, gradually add the shredded cheese, a handful at a time, while whisking with a plastic or coated whisk. If mixture seems too thick, whisk more of the reserved cider as needed. To serve, keep the temperature set at Setting 3.
Serve with crusty bread or wedges of tart apple.

Servings

Nutritional Information Per Serving

This recipe can be prepared using the following Cuisinart® products:
Electric Fondue Pot