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“In 'Winter Gatherings' by Rick Rodgers”

Ingredients Nutrition


  1. Combine the cider and vinegar in a nonreactive medium saucepan.
  2. Stirring to dissipate the bubbles, bring to a simmer over medium heat.
  3. Decrease heat to med-low; the liquid should barely simmer.
  4. Toss the Gruyere with the cornstarch in a large bowl to coat the cheese.
  5. A handful at a time, whisk the cheese into the simmering cider mixture, whisking until the first batch is melted before adding more.
  6. When all the cheese has been added, return the heat to medium and heat just until the fondue bubbles a few times; do not overcook.
  7. Remove from the heat and stir in the Calvados; season with pepper.
  8. Transfer to a fondue pot set on its trivet over the flame.
  9. Arrange the bread, apples, and sausage for dipping on a platter.
  10. Serve the fondue hot with fondue forks and the platter of dipping ingredients.

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