Chestnuts in Syrup

2 comments

Who likes chestnuts? I love them, so ….  let’s conserve them!

Ingredients:
1 kg of chestnuts or marrons (large chestnuts)
500 gr of brown sugar
200 gr of orange liqueur
150 gr of water
10 fennel seeds
3 sage leaves
1 sprig of rosemary
1 bay leaf
salt

Method:
Make a cut on the chestnut skins, wash and put them in a pot covered with water; add fennel seeds, sage, rosemary, bay leaf and a little salt. Let them boil for 30 minutes. Meanwhile, prepare the syrup. In a pot, pour water and sugar, place it on the heat and let it simmer for approx 5 minutes; then add the liqueur, stir well and remove from the heat. Get the chestnuts (in truth I’ve got the marrons, they were too beautiful and good! But the sound of the word “chestnut” is more suggestive) and peel them to remove all the skins tucked into the cuts. Remember to pierce the chestnuts before placing them in the jars, then pour the syrup in and close. Boil the jars for 30 minutes. Let them rest for 15 days and enjoy.

Comment:
If you use small jars, is best to prepare a little more syrup, you can always use it to wet a cake. I made ​​four small jars, but this was because I roasted part of the chestnuts, I think you could easily obtained six jars. Have a good conserve you all!

Chef: Nge from VeganBlog

  1. monsoon 9 December 2011 at 06:15

    This is a great idea. I love chesnuts – they must be delicious this way


  2. heidi 10 December 2011 at 07:32

    just the idea… bay leaf and chestnut must go very well together!!! I have to do this one



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