Recipe for Cheese Fondue

Starter: Cheddar and Hard Cider Fondue

Ingredients
1 (12-ounce) bottle hard cider
3/4 cup chicken broth, homemade or low-sodium canned
2 tablespoons Worcestershire sauce
1 clove garlic, finely chopped
1/2 pound Gruyere, grated
1/2 pound sharp Vermont or New York yellow cheddar
3 tablespoons corn starch
1/8 to 1/4 teaspoon cayenne pepper
Salt to taste
1 tablespoon Bourbon, whiskey or apple jack, optional

Fondue Dippers:
Cooked chicken and apple sausages, chorizo, or mini hotdogs
Sliced baguette or black bread
radishes, roasted shallots, roasted mushrooms or small fingerlings
Baby potatoes, pears, apples or pretzels

Directions
Heat cider, broth, Worcestershire, and garlic in medium pot over medium heat and simmer for 5 minutes.

1) Toss the cheese together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.
2) Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted for about 15 minutes. Stir in cayenne, salt and Bourbon, if using.
3) Transfer to a fondue pot, or double boiler, and serve with desired dippers.