I'd appreciate anyone's input on this question. I am making traditional swiss fondue for a party of friends. Seems easy enough, but the problem is, none of us consume alcohol. This is a religious issue. Sometimes I might use wine or liquers in small amounts in cooking, but the amount called for in a fondue recipe is a bit much, especially where the temperature is kept low and the alcohol is not cooked off.
Is unsweetened apple cider the best substitution for wine in the recipe? Will it alter the cooking procedure, or the texture of the finished product?
Also, any substitutions for the kirsch? I realize this is no longer "traditional" swiss fondue!