QUINCE & HAZELNUT CHUTNEY

By BobD

Ingredients

• I love chutneys, for both their concentrated flavor and convenience. You make them and store them and whenever you want that special treat you can just pull them from the fridge or pantry.
• Cunja is meant to be enjoyed with a creamy Piemontese cheese but I serve it with pork roast and other meats. I am sure you will find many delicious uses for it.
• 8cups8 cups organic concord-grape juice
• 11 lemon, zest removed in ribbons, and juiced
• 11 cinnamon stick, (a 4-inch piece)
• 44 whole cloves
• 44 dried figs, cut in quarters
• 44 ripe quince, (cored and cut into 1 1/2-inch chunks
• 1pound1 pound firm Seckel pears, cored and cut into 1 1/2 -inch chunks
• 1/4cup1/4 cup walnuts, toasted and coarsely chopped
• 1/2cup1/2 cup hazelnuts, toasted and coarsely chopped

Details

Servings 3
Adapted from lidiasitaly.com

Preparation

Step 1

Pour the grape juice into the pan with the ribbons of lemon zest, strained lemon juice, cinnamon stick and cloves. Bring to a steady boil and cook uncovered until reduced by half.

Strain the thickened grape juice (discard the spices and lemon peel) and return to the clean saucepan with the cut fruit. Heat to a gently bubbling boil and cook, partially covered, for 15 minutes or so, to soften the fruit.

Remove the cover and simmer slowly, frequently turning and stirring the fruit chunks, as the juices concentrate and are absorbed. Lower the heat if necessary to avoid burning. Cook, stirring almost constantly at the end, until there's no liquid in the pan and the cunja is quite dense (40 minutes or more).

Cool completely then fold in the chopped toasted nuts. Pack into jars and refrigerate for a month or two.

Serve at room temperature with cheese (preferably ripened Toma Piemontese).