Go Back

Pumpkin Ale & Cider Gruyere Fondue

Fondue should be an everyday thing. It’s the easiest appetizer to make and perfect for hosting. This Autumn version combines hard, crisp apple cider and pumpkin ale for a seasonal twist. If you haven’t already, make sure to invest in a fondue pot that you can reuse time and time again.
Servings: 12


  • 2 pounds Gruyère cheese coarsely grated
  • 1 pound Babybel cheese grated
  • 3 tablespoons cornstarch
  • 1, 16 oz bottle pumpkin ale beer
  • ¼ cup hard apple cider
  • 1 ½   tablespoons apple cider vinegar
  • 1/4 teaspoon sea salt


  • Toss cheese and cornstarch in large bowl to coat.
  • In medium saucepan over medium heat, bring beer, hard cider and vinegar just to a simmer. Reduce heat to medium low (liquid should be barely simmering).
  • Add a handful of cheese to the simmering liquid. Using a wooden spoon or silicone coated whisk, stir until cheese is melted. Add remaining cheese 1 handful at a time, stirring until melted between additions.
  • Increase heat to medium and cook until fondue begins to bubble, stirring constantly.
  • Remove from heat. Add salt to taste.
  • Transfer fondue to fondue pot. Set fondue pot atop stand; light candle or canned heat burner.
  • Serve with apple slices and/or baguette toasts. Store any leftovers in airtight container in fridge for up to 1 week.