Chestnuts In Syrup: the flavorful recipe to enjoy chestnuts all the year long

Historically, chestnuts were quite popular in Italy and were known as poor man’s food. Chestnuts are the edible fruits of the deciduous tree, Castanea sativa. They are also known as châtaigne or marron (usually a fruit of higher quality). They can be eaten raw or cooked, and are also found in stores in the canned form, a great way to enjoy them at any time of the year.

In this recipe, you can the chestnuts with a simple syrup. It’s quick and easy, and you can even modify it to include flavors you like. This way, you can make great use of an abundance of chestnuts, making sure that you have some for the next months of the year.

The chestnuts have a mild flavor, which means they can easily be used in both savory and sweet additions. They’re crunchy and slightly bitter when raw, but when cooked or canned, they become buttery and sweet.

Tips

You can add alcohol to the syrup. Use ½ cup cognac, whiskey, or brandy.

Use any of the following flavorings for the syrup: orange rind, lemon rind, cinnamon sticks, vanilla seeds, nutmeg.

If you’re having trouble removing the skin of the chestnuts, try microwaving them for 2 minutes at 750 watts.

To make candied chestnuts, return the chestnuts with the syrup to a pan over medium heat and cook until caramelized. Serve with whipped cream and brand.

It’s important to use sterilized jars. First wash them in warm, soapy water. Turn them upside down and place them in the oven at 180°C for 10 minutes. If your jars have seals, you can place these in boiling water (do not place them in the oven!).

How To Store Chestnut In Syrup

Store the unopened jars in a cool, dark place for up to 6 months. Once opened, transfer to the fridge and use within two weeks.

More Recipes You'll Like

Here are a few delicious ways to enjoy chestnuts:

Chestnut Puree

Chestnut Strudel

Boiled chestnuts

Apple Crumble Cake with Chestnuts Flour

How To Make Chestnuts In Syrup 

Make a slight cut in the chestnuts.

Remove the first layer of skin.

Pour all the chestnuts into a pot, cover with water and boil for 15 minutes.

Take out the chestnuts and peel them.

Place the peeled chestnuts in clean, sterilized glass jars.

Prepare the syrup. Pour water into a pot, add sugar, lemon, a stick of cinnamon and bring to a boil.

Remove any foam that forms.

Fill the glass jars of chestnuts with the syrup.

Close the jars and store.

Notes

Allow the jars to stay sealed for at least one week before eating them! Make sure to label the jars with the date before storing them!