St. Patrick's Day Fondue

Prep Time
Cook Time
Ready In

Recipe: #23084

March 09, 2016

"Recipe source: Bon Appetit (March 2006)"

Original is 6 servings


  • Serving Size: 1 (237.2 g)
  • Calories 296.6
  • Total Fat - 14.3 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 42.3 mg
  • Sodium - 600.4 mg
  • Total Carbohydrate - 20 g
  • Dietary Fiber - 3.7 g
  • Sugars - 6.2 g
  • Protein - 24 g
  • Calcium - 722.7 mg
  • Iron - 2.3 mg
  • Vitamin C - 49.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Steam all vegetables until tender (15 minutes) and then arrange vegetables and apples around the edges of a platter.

Step 2

Meanwhile toss cheddar what the four in a large bowl.

Step 3

Bring 3/4 cup stout, juice concentrate and mustard to a simmer in a large saucepan over medium heat. Add cheese mixture, stirring constantly until cheese is melted and smooth, thinning with more stout if necessary. Season with salt and pepper.

Step 4

Transfer fondue to a bowl and place in center of platter with vegetables. or heat mixture in a fondue pot and serve with fondue utensils.


No special items needed.

2 Reviews


Great cheese sauce. The apple juice concentrate is a fantastic idea and I will use this again as an addition to my cheese sauces. I did use some sodium citrate to provide a smooth and silky finish (that's what restaurant's use and reason why their cheese sauces are never curdly). Also added a touch of cayenne and black pepper. We had it with Irish oat bread and apple wedges. Yum! Thank you, ellie, for sharing. Made it for FYC.


review by:
(21 Mar 2022)

Java Joanne

This was good, but I had a rough time with the cheese sauce. It kind of curdled, but it tasted pretty good. It was fun to fondue with dh!


review by:
(25 Apr 2020)

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