Quince and Hazelnut Chutney

1. 1

   Pour the grape juice into the pan with the ribbons of lemon zest, strained lemon juice, cinnamon stick, and cloves.

2. 2

   Bring to a steady boil, and cook uncovered until reduced by half.

3. 3

   Strain the thickened grape juice (discard the spices and lemon peel), and return to the clean saucepan with the cut fruit.

4. 4

   Heat to a gently bubbling boil, and cook, partially covered, for 15 minutes or so, to soften the fruit.

5. 5

   Remove the cover, and simmer slowly, frequently turning and stirring the fruit chunks, as the juices concentrate and are absorbed.

6. 6

   Lower the heat if necessary to avoid burning.

7. 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. 8

   Cool completely, then fold in the chopped toasted nuts.

9. 9

   Pack into jars.

10. 10

    It will keep for a month or two refrigerated.

11. 11

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

* Per serving · 4 servings · Values may vary.