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Nutrition: per serving (50g)

  • kcal113
  • fat0g
    low
  • saturates0g
  • carbs23g
  • sugars14g
  • fibre2g
  • protein1g
  • salt0g

Method

  • step 1

    To peel the chestnuts, cut a nick in each one on the flat side. Put 6 on a plate and microwave for 1 min on High. Then, wearing rubber gloves, peel off the outer skin and inner brown membrane. Continue until all the chestnuts are peeled. (If you don’t have a microwave, you can roast the chestnuts in the oven at 200C/180C fan/gas 6 for 15-20 mins.) Put them in a pan, cover with water and bring to the boil, then simmer for 25 mins. Drain well.

  • step 2

    Pare thin strips of zest from the orange using a vegetable peeler. Cut the vanilla pod in half lengthways. Put the orange strips, vanilla pod, sugars and 400ml water in a pan and bring slowly to the boil, stirring to dissolve the sugar. Simmer for about 15 mins until syrupy. Remove from the heat and stir in the Cointreau.

  • step 3

    Pack the prepared chestnuts into sterilised jars (see below) and pour over the syrup to cover. Seal the jars. The chestnuts will keep in a cool, dry place for up to 6 months.

RECIPE TIPS
STERILISING YOUR JARS

Wash in hot soapy water, rinse, then drain and set upright in a roasting tin in one layer. Put in the oven at 180C/ 160C fan/gas 4 for 10 mins. If your jars have a rubber seal, remove before putting the jars in the oven. To sterilise the seals, simply boil in water.

Recipe from Good Food magazine, November 2014

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Comments, questions and tips (2)

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A star rating of 5 out of 5.2 ratings

Bethanwy

Made these last year and I'm about to do them again. They are gorgeous! I blitzed a jar with equal quantities of whipped cream and served on meringue nests or shortbread, covered in dark chocolate. They went down a storm. Might use them in a chocolate log this year.

ldupuy

question

This looks lively (especially as I picked up plenty of fresh chestnuts) for Xmas gifts, but how many jars does it make? Thanks in advance for your answer.

goodfoodteam avatar
goodfoodteam

Hi there, I'm afraid the answer rather depends on the size of the jars. The recipe makes 1.5 kilos which would be roughly around five jam jars. Hope that helps.

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