Cheddar and hard cider fondue

Have a blast dipping your favourite veggies into this fruity fondue.

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyMedium
1 (350ml) bottle cider
180ml chicken stock, homemade or reduced-salt tin of stock
2 tbsp Worcestershire sauce
1 clove garlic, finely chopped
225g Gruyere, grated
225g sharp yellow cheddar
25g cornflour
1/8 to 1/4 tsp cayenne pepper
1 tbsp Bourbon, whiskey or applejack, optional

For the fondue dippers

Cooked chicken and apple sausages, chorizo, or mini hot dogs
Sliced baguette, black bread or pretzels
Radishes, roasted shallots, roasted mushrooms, baby potatoes, pears or apples
1) Heat the cider, stock, Worcestershire sauce and garlic in a medium pan over a medium heat and simmer for 5 mins.

2) Toss the cheeses together in a medium bowl. Sift the cornflour over the cheese, and toss to coat lightly.

3) Using a wooden spoon, sprinkle some cheese mixture into the warm cider/stock liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 mins. Stir in the cayenne, salt and Bourbon, if using.

4) Transfer to a fondue pot or double boiler and serve with a selection of desired dippers.

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