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Gruyre and Cider Fondue

Gruyre and Cider Fondue Recipe

  • 8 ounces kielbasa sausage, cut on diagonal into 1/2-inch-thick slices
  • 4 cups coarsely grated Gruyre cheese (about 1 pound)
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1 cup hard apple cider*
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons Calvados, applejack brandy, or poire Williams (clear pear brandy)
  • 2 Granny Smith apples, cored, cut into 1/2-inch-thick slices
  • 1 baguette, cut into 3/4-inch cubes
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