Chestnuts in Cognac & vanilla syrup

Chestnuts in Cognac & vanilla syrup

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Prep: 10 mins Cook: 25 mins


Makes 2kg/4lb 8oz
Steep nuts in brandy and cinnamon liqueur and store them in jars to serve with desserts like ice cream or fruit salad

Nutrition and extra info

Nutrition: per 2 tbsp

  • kcal88
  • fat1g
  • saturates0g
  • carbs19g
  • sugars13g
  • fibre1g
  • protein0g
  • salt0g
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  • grated zest 1 unwaxed orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • grated zest 1 unwaxed lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 500g granulated sugar
  • 1 vanilla pod, split
  • 2 cinnamon sticks
  • 100ml cognac
  • 1kg cooked peeled chestnut (vacuum-packed are fine)



    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…


  1. Put the zests, sugar, vanilla pod, cinnamon sticks and 400ml water in a large pan. Bring to the boil, then reduce the heat and simmer gently for 20 mins. Leave to cool, then add the Cognac.

  2. Pack the chestnuts into sterilised jars (see tip, below), then pour over the syrup to cover. Seal and label. Keep in a cool, dry place for at least 1 week before eating. Store in a cool, dry place for up to 6 months.

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