FONDUE RECIPES

Apple Cider-Cheddar Fondue

4 cups (about 1 pound) sharp Cheddar cheese, freshly shredded
1 teaspon plus 1 1/2 teaspoons cornstarch
1 1/4 cups sparkling apple cider
1/4 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Freshly ground black pepper to taste

  1. For dipping: Bite-size pieces of cooked chicken, pork sausages, waffle pieces, pizzelles (thin Italian cookies), strudel, apple wedges, cubes of Cheddar cheese.

  2. In a medium-size bowl, toss the cheese with the cornstarch.

  3. In a medium-size, heavy-bottomed saucepan, heat the cider and lemon juice over medium heat until barely simmering. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the salt, cinnamon, nutmeg and pepper, to taste. Cook over low heat until thickened about 3 to 5 minutes.

  4. Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately

    Makes 10 servings.

    Recipe provided courtesy of the American Dairy Association.

Cranberry Raspberry Fondue

1 tablespoon cornstarch
1/4 cup water
1 (16-ounce) can Ocean Spray® Jellied Cranberry Sauce
1/2 cup raspberry liqueur
  1. Combine cornstarch and water in a small bowl. Set aside.
  2. Melt cranberry sauce in a medium saucepan, whisking frequently. Add liqueur to saucepan. When mixture begins to boil, add the cornstarch mixture, whisking until sauce thickens.
  3. Transfer to a fondue pot and keep warm with a low flame. Serve fondue with assorted foods, cut into bite-sized pieces.

Makes two cups.

SAVORY DIPPERS: cocktail meatballs, chicken nuggets, sausage pieces.

SWEET DIPPERS: pirouette cookies, coconut macaroons, meringues, pound cake

Recipe and photograph provided courtesy of Ocean Spray Cranberries, Inc.

Easy Cheesy Fondue

Fondue that is cheesy and delicious.

2 (10-ounce) packages STOUFFER'S® Welsh Rarebit
1/4 cup sour cream
1/2 cup shredded cheddar cheese
2 tablespoons all-purpose flour
1/2 teaspoon hot red pepper sauce
2 tablespoons dry sherry (optional)
  1. COMBINE Welsh Rarebit, Cheddar cheese, sour cream, flour, pepper sauce and sherry in medium sauce pan; cook, stirring constantly, over medium heat until mixture just comes to a boil. Transfer to fondue pot if desired. Serve with your choice of dippers.

Makes 15 servings.

*DEFROST Welsh Rarebit in microwave on 50% power for 5 to 6 minutes.

 

French Onion Fondue

Caramelized onions enhance this golden cheese dip

Dip Ingredients:
3 tablespoons LAND O LAKES® Butter
1 1/2 cups finely chopped onions
1/2 cup apple juice
1/2 cup dry white wine or water
8 ounces (2 cups) deli LAND O LAKES® American Cheese, shredded
1/4 teaspoon freshly ground pepper

Dippers Ingredients:
Broccoli florets, cauliflower florets, baby carrots, snow pea pods, bell pepper slices, blanched
French bread, cubed
  1. Melt butter in 2-quart saucepan until sizzling; add onion. Cook over medium heat, stirring occasionally, until onion is browned and caramelized (15 to 20 minutes).
  2. Add juice and wine. Continue cooking until mixture just begins to boil (2 to 4 minutes). Add cheese, 1/2 cup at a time, stirring until cheese is melted. Stir in pepper.
  3. Transfer fondue to fondue pot or 1-quart electric slow cooker. Serve with vegetables or French bread.

Makes 3 cups.

Nutrition Facts (1/4 cup without dippers):
Calories: 120
Fat: 9 g
Cholesterol: 25 mg
Sodium: 300 mg
Carbohydrates: 3 g
Dietary Fiber: 0 g
Protein: 4 g

Recipe and photograph provided courtesy of Land O Lakes, Inc.