I know, I know you are thinking cheese and you are right to do so. It is, after all, one of the many things  fondue can mean but simply put it means “melted” but fondue is also used in other culinary applications beyond the Swiss national dish.

To fondue something is to sweat it over low heat until it becomes very tender.   Vegetables are often used in fondue where they are left on the stove over low heat eventually  breaking down into an unctuous mess of jam.  It is looser then jam and while I am sure you could preserve or can fondue I don’t.  I usually don’t make a fondue in those quantities.  I more or less consider it a quick jam or pickle,  and much like a quick pickle it is something I will store in the fridge and use within week or so.

This particular fondue goes well with grilled pork chops, is better then great on beef quesadillas and is wildly good on hotdogs and brats.  In other words you will want to have this little gem around for summer grill outs.

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