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Dips, spreads & salsas

Cheddar-Cranberry Fondue
1 lb Inspirations Horseradish cheddar cheese, from the Deli counter
1 tablespoon cornstarch
1 tablespoon Inspirations Crushed Black Pepper Dipping oil
3 tablespoons Shallot, finely chopped (2 shallots)
2/3 cup Inspirations Cranberry Apple chutney
1 cup dry white wine or white cooking wine
1 Nature's Place All Natural French baguette, cubed
1 loaf pumpernickel, cubed
1 whole turkey breast, cubed
1 whole apple and/or pear sliced
1 bunch cauliflower floweret
1 whole potatoes, cooked and cut into chunks
12 oz fresh chicken sausage, cooked and cubed
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Cheddar-Cranberry Fondue

Cheddar-Cranberry Fondue

Cheddar-Cranberry Fondue
  • Servings:Makes 4
  • Prep Time:13 minutes
  • Cook Time:7 minutes
1. Grate cheese into a large bowl and toss with cornstarch. Set aside.
2. Heat oil in a large saucepan over medium-high heat. Add shallots and saute until soft, about 4 minutes. Add chutney and wine, and cook gently over medium heat, stirring occasionally, until just starting to bubble around the edges, about 3 minutes. Reduce heat to medium-low and add the cheese one handful at a time, stirring and allowing it to melt completely between each addition. Mixture might look like it's curdling at the beginning, but it will smooth out by the end.
3. Transfer mixture to a fondue pot and keep warm over fondue burner. Serve immediately, with your choice of dippers in small bowls.
Source: fresh magazine November, December 2009