Steep nuts in brandy and cinnamon liqueur and store them in jars to serve with desserts like ice cream or fruit salad
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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.
Cut a slit in the side of each chestnut with the tip of a sharp knife. Throw a few at a time into a pan of boiling water. Boil for 7 mins, then scoop out onto a tea towel. When cool enough to handle, peel off the outside shell and fibrous inside membrane. The hotter the chestnuts, the easier they are to peel, so rubber gloves are helpful. If they're still hard to peel, microwave for 1 min, then peel. To cook through, return to the water and simmer for a further 30 mins.