Rachel Ray's Cheese Fondue

Ingredients:

1 clove crushed garlic

1 ½ cups chicken broth

1 teaspoon Dijon mustard—more if you want more spice/tang

½ cup apple juice or white wine

3 tablespoons cornstarch

1 cup flavorful Swiss cheese (Gruyere or Emmenthaler)

Salt & Freshly ground pepper

Dipping stuff! Great with honey wheat pretzels, assorted vegetables, French bread cubes, and Granny Smith Apples.

Directions:

1. Rub the inside of a fondue pot with the crushed garlic clove and then discard.
2. Add chicken stock to the pot, whisk in the mustard, and then bring to a boil over medium-high heat.
3. While it’s coming to a boil, combine apple juice or wine and corn starch in a separate bowl and whisk until there are no more lumps. Once chicken stock has come to a boil add the white wine and corn starch mixture while wisking.
4. Bring that back to a boil, let it boil for 1 minute whisking constantly. Remove pot from heat and stir in cheese. Season with salt and pepper, serve immediately.