Quince and Hazelnut Chutney Recipe

Name: Quince and Hazelnut Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups organic Concord-grape juice; 1 lemon, zest removed in ribbons, and juiced; 4-inch piece stick cinnamon; 4 whole cloves; 4 dried figs, cut in quarters; 4 ripe quince (about 1 1/4 pounds), cored and cut into 1 1/2-inch chunks; 1 pound firm Seckel pears (preferred) or Granny Smith apples, cored and cut into 1 1/2-inch chunks; 1/4 cup coarsely chopped toasted walnuts; 1/2 cup coarsely chopped toasted hazelnuts; A heavy-bottomed 4- or 5-quart saucepan or enameled French oven

Servings: persons

8 cups organic Concord-grape juice
1 lemon, zest removed in ribbons, and juiced
4-inch piece stick cinnamon
4 whole cloves
4 dried figs, cut in quarters
4 ripe quince (about 1 1/4 pounds), cored and cut into 1 1/2-inch chunks
1 pound firm Seckel pears (preferred) or Granny Smith apples, cored and cut into 1 1/2-inch chunks
1/4 cup coarsely chopped toasted walnuts
1/2 cup coarsely chopped toasted hazelnuts
A heavy-bottomed 4- or 5-quart saucepan or enameled French oven

1
Pour the grape juice into the pan with the ribbons of lemon zest, strained lemon juice, cinnamon stick, and cloves.
2
Bring to a steady boil, and cook uncovered until reduced by half.
3
Strain the thickened grape juice (discard the spices and lemon peel), and return to the clean saucepan with the cut fruit.
4
Heat to a gently bubbling boil, and cook, partially covered, for 15 minutes or so, to soften the fruit.
5
Remove the cover, and simmer slowly, frequently turning and stirring the fruit chunks, as the juices concentrate and are absorbed.
6
Lower the heat if necessary to avoid burning.
7
Cook, stirring almost constantly at the end, until theres no liquid in the pan and the cunja is quite dense (40 minutes or more).
8
Cool completely, then fold in the chopped toasted nuts.
9
Pack into jars.
10
It will keep for a month or two refrigerated.
11
Serve at room temperature with cheese (preferably ripened Toma Piemontese).

659

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 cups organic Concord-grape juice, 1 lemon, zest removed in ribbons, and juiced, 4-inch piece stick cinnamon, 4 whole cloves, and more.

Yes, Quince and Hazelnut Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quince and Hazelnut Chutney

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