- 1 tablespoon cornstarch
- 2 tablespoons Kirschwasser, or kirsch, German for “cherry water”
- 2 cups white wine
- 1 pound (about 4 cups) Gruyère or Swiss cheese, shredded
- Dash of nutmeg
- Bread cubes, sliced fruits and vegetables, roasted potato cubes for dipping
Add cornstarch to the Kirschwasser, or to a little white wine, and set aside. Heat wine in a medium saucepan over medium heat. Whisk in cornstarch mixture and simmer for 5 to 6 minutes. Fold in the cheese and nutmeg; stir until melted. If mixture is too thick, add more wine.
Transfer to a warm fondue pot.
Serve immediately with accoutrements like crusty bread, apples, kielbasa, fingerling potatoes, or steak tidbits.
For a big party, double or triple the recipe, set your slow cooker on low, and keep the extra fondue warm.
*Cheap Trick: If you don’t have kirsch, leave it out. Or use the rest to make some Cherry Clafouti too!