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Chestnuts in Cointreau & orange syrup

Chestnuts in Cointreau & orange syrup

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Makes 1.5kg

These chestnuts in scented syrup are delicious spooned over ice cream or whipped cream and mascarpone for a seasonal treat

  • Gluten-free
  • Vegetarian
Nutrition: per serving (50g)
HighlightNutrientUnit
kcal113
low infat0g
saturates0g
carbs23g
sugars14g
fibre2g
protein1g
salt0g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, November 2014

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Rating: 5 out of 5.2 ratings
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