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Gruyère and Cider Fondue

Rick Rodgers
  • minutes
  • Serves 4 to 6

INGREDIENTS

8 oz

Kielbasa sausage

2

Granny smith apples, cored, cut into 1/2-inch-thick slices

1 2/3 tbsp

Cornstarch

1 tbsp

Apple cider vinegar

1

Baguette, cut into 3/4-inch cubes

1 cup

Apple cider, hard

4 cups

Gruyere cheese

2 tbsp

Calvados