Ingredients:
1 (12 ounce) cans dry cider or 1 (12 ounce) cans non-alcoholic beer
1 lb sharp Canadian cheddar cheese, grated
1 tablespoon cornstarch
4 tablespoons softened butter
2 teaspoons dry English-style mustard
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper
1 (1 lb) loaf heavy whole wheat bread or 1 (1 lb) loaf crusty rye bread, cut into 1″ cubes,cut so each cube has a bit of crust and air dry for 2 hours
Directions:
Heat the cider or beer to a simmer over medium-low heat.
Toss together the cheese and the cornstarch.
Add cheese in large handfuls to the simmering liquid.
When the fondue is creamy (you may have to stir once), combine the butter, mustard,& worcestershire and add to the fondue.
Stir constantly with a wooden spoon until silky& smooth.
Season with cayenne and place in a table top fondue dish and place over heater.
Keep the fondue at a gentle simmer.
Guests then spear the bread dip in the hot fondue and MMMmmmmm.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.