This recipe was inspired by chef Peter Pastan’s recipe in Food and Wine Magazine, October 2008. Côgnà (pronounced C??-gna) is a Piedmontese conserve traditionally made with red wine must and fall fruits and nuts, typically hazelnuts and/or walnuts. This bold compote has a sweetness somewhere between a jam and a chutney. It’s right at home on a cheese plate, and a perfect partner for braised and roasted meats. —Bob Vivant
750ml bottle young, fruity red wine (Beaujolais or Zinfandel)
juice of one lemon
orange rind, diced
hazelnuts, toasted, skinned, and roughly chopped
Combine all the ingredients except for the hazelnuts in a large bowl. Refrigerate and let macerate for an hour.
Pour the contents of the bowl into a large, non-reactive pan and bring to a simmer, stirring occasionally until very thick and reduced, about 1 hour and 10 minutes.
Discard the bay leaf and cinnamon stick. Stir in the hazelnuts and simmer for 5 minutes longer.
Process the conserve immediately using your method of choice. If you’re a canning novice, The National Center for Home Food Preservation is a great resource. Or skip the canning step and refrigerate your Côgnà for up to three months.