Chestnuts in Cognac & vanilla syrup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 2kg/4lb 8oz
Skip to ingredients
Ingredients
- grated zest 1 unwaxed orange
- grated zest 1 unwaxed lemon
- 500g granulated sugar
- 1 vanilla pod, split
- 2 cinnamon sticks
- 100ml cognac
- 1kg cooked peeled chestnut (vacuum-packed are fine)
Method
- STEP 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.
- STEP 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.
