Clinton Kelly’s Freakin’ Fabulous Fondue

by Rachael Ray Show Staff 9:00 AM, January 12, 2015

Aired January 12, 2015

Serves 8

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!

From Clinton Kelly's book 'Freakin' Fabulous on a Budget'