Name: Gruyère and Cider Fondue
Yield: Makes 4 to 6 servings
Ingredients: 8 ounces kielbasa sausage, cut on diagonal into 1/2-inch-thick slices; 4 cups coarsely grated Gruyère cheese (about 1 pound); 1 tablespoon plus 2 teaspoons cornstarch; 1 cup hard apple cider*; 1 tablespoon apple cider vinegar; 2 tablespoons Calvados, applejack brandy, or poire Williams (clear pear brandy); 2 Granny Smith apples, cored, cut into 1/2-inch-thick slices; 1 baguette, cut into 3/4-inch cubes

Image may contain Food Pizza Bread and Plant

Gruyère and Cider FondueJosé Picayo

Nutty Gruyère is de rigueur for a classic Swiss fondue. Hard apple cider, cider vinegar, and Calvados (apple brandy) give this great version added interest. Kielbasa, apples, and bread are served alongside for dipping— but potatoes are also good. Just steam some new potatoes or fingerlings until cooked but not falling apart, and cut them into wedges. Also, any sausage—not just kielbasa—will do. We like andouille or chicken and apple sausage, too.

Test-kitchen tip:

Start your fondue in a saucepan on the stovenot in the fondue pot. If the mixture seems a little lumpy, keep stirring and turn up the heat a bit.

Recipe notes

See Related Recipes and Cooking Tips

How to Throw a New Year's Fondue Party with Your Kids
Because the last day of the year should involve dipping things in a vat of cheese.
The 13 Best Fondue Recipes, from Cheese to Chocolate
It's about time you dusted off that pot from the '60s.

I Tried a Daily Wellness Drink for Better Digestion and Energy—Here's How It Went

A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?

Speedy Chicken Stroganoff

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.