- 1 clove garlic, halved
- 4 teaspoons [20 mL] cornstarch
- 1 1/4 cups [310 mL] dry white wine
- 10 ounces [284 g] grated Gruyere cheese
- 2 tablespoons [30 mL] Kirsch [optional]
- Mini meatballs
- Pickled vegetables
- Freshly made bread cubes
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- Rub sides and bottom of a large [5-cup / 1.25-L] microwave-safe ceramic fondue pot with garlic halves.
- Mix together cornstarch and 2 tablespoons [30 mL] dry white wine.
- Stir in remaining white wine; microwave for 4 to 5 minutes on HIGH.
- Stir in grated cheese; microwave for 1 minute on MINIMUM, stirring every 10 seconds.
- Stir in Kirsch, to taste; pour into a ceramic fondue pot.
- Serve immediately, along with mini meatballs, pickled vegetables and bread cubes.
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