Quince and Hazelnut Chutney

• 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).

grape juice, lemon, cinnamon, cloves, figs, apples, walnuts, hazelnuts, saucepan

Taken from www.epicurious.com/recipes/food/views/quince-and-hazelnut-chutney-384289 (may not work)