Gruyère and Cider Fondue

Ingredients

• 1 cup apple cider hard
• 1 tablespoon apple cider vinegar 
• 1  crusty baguette cut into 3/4-inch cubes
• 1 tablespoon cornstarch 
• 2  apples i use 2 granny smith apples cored cut into 1/2-inch-thick slices
• 1 pound gruyere cheese grated
• 8 ounces sausage 
• 2 tablespoons frangelico (clear pear brandy)
• 2 tablespoons frangelico (clear pear brandy)

Equipment

• baking sheet
• sauce pan
• oven
• pot
• stove

Directions

1. Preheat oven to 300°F.
2. Heat heavy largeskillet over high heat.
3. Add kielbasa slicesand sauté until browned on both sides, 2to 3 minutes.
4. Transfer to baking sheet andplace in oven to keep warm.
5. Toss cheese and cornstarch in largebowl to coat. Bring hard cider and vinegarjust to simmer in medium saucepan overmedium heat. Reduce heat to medium low(mixture should be barely simmering).
6. Add a handful of cheese to simmeringcider mixture. Stir until cheese is melted.
7. Add remaining cheese 1 handful at a time,stirring until melted between additions.Increase heat to medium and cookuntil fondue begins to bubble, stirringconstantly. Stir in Calvados. Season totaste with pepper.
8. Transfer fondue to pot. Set fonduepot atop stand; light candle or cannedheat burner. Arrange sausage slices,apple slices, and bread cubes in bowlsalongside fondue pot.
9. * Alcoholic apple cider; available in theliquor department of most supermarketsand at liquor stores.
10. Start your fondue in asaucepan on the stove—not in the fonduepot. If the mixture seems a little lumpy,keep stirring and turn up the heat a bit.