Chestnuts In Cognac & Vanilla Syrup

Steep nuts in brandy and cinnamon liqueur and store them in jars to serve with desserts like ice cream or fruit salad

• Cooking Time Prep 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Makes 2kg/4lb 8oz

Nutrition per serving

• Kcalories

  88

• Protein

  0g

• Carbs

  19g

• Fat

  1g

• Saturates

  0g

• Fibre

  1g

• Sugar

  13g

• Salt

  0g

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 chestnuts (vacuum-packed are fine)

Directions

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.

Categories: All Christmas