Winter fondue board

By Lisa Dawn Bolton
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This is perfect for a cold evening!



  • Pickled cranberries
  • 3 cups black grapes
  • 2 cups broccoli florets
  • 24 green string beans
  • 1/2 medium head purple cabbage
  • 370 grams or 1 ring turkey sausage ring
  • 565 grams fondue cheese blend
  • 140 grams Emmental cheese
  • 85 grams Shropshire blue cheese
  • 1 large baguette
  • Fresh thyme, for garnish


  1. Make the pickled cranberries. Serve skewered onto wooden toothpicks.
  2. Prepare the other fruit and vegetables: Snip the grapes into clusters of four to six. Cut the broccoli into bit-size pieces and blanch for about two minutes. If the string beans are fresh and young, serve them raw; otherwise, blanch them with the broccoli. Slice the cabbage into small wedges.
  3. Slice the sausage into bite-size pieces.
  4. Slice the entire baguette into bit-size cubes.
  5. When you’re ready to serve, melt all the cheese in a small pot over low heat, and avoid stirring. When the cheese is fully melted, pour it into a fondue pot and light the flame or tealight. Retain any excess cheese on the stove off the heat and repeat the process to replenish as the fondue pot depletes.
  6. Arrange all the other components around the fondue pot for easy dipping.


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