User Manual

Ingredients
¾ cup apple cider
1 tbsp cornstarch
1 cup grated Emmental cheese (4 oz)
1 cup grated Gruyere cheese (4oz)
2 oz Brie, rind removed
1 large clove garlic
1/8 tsp coarsely ground black pepper
1 tbsp fresh lemon juice
Cubed sour dough or French bread
Directions
1. In small saucepan, heat ½ cup apple cider to boil. Blend cornstarch into
remaining ¼ cup cider. Add to saucepan and cook, stirring, until thickened
and smooth.
2. Pour into stoneware insert of the Crock-Pot
®
Hook Up™ unit and stir in the
cheeses, garlic, pepper and lemon juice. Place the glass lid on.
3. Cook on Low for 2 ½ hours until cheese is melted and mixture is smooth.
Remove garlic.
4. Change setting to Warm to serve. Serve with bread cubes or buttery
crackers, such as, Ritz or Pepperidge Farm.
Tips for Entertaining:
Serve as the rst course before the beef stew. Also, ideal for a winter evening and
for sports get togethers.
5
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Crock-Pot
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Cheese Fondue With
Apple Cider