Ingredients Jump to Instructions ↓

  1. 1 1/2 lb Chestnuts (about 50 nuts)

  2. 2 lg Fresh tangerines; peel of

  3. --pith removed

  4. --in large chunks

  5. 3/4 c Sugar

  6. 1 1/4 c ;Water

  7. 1/3 c Light corn syrup

  8. 1 tb Orange zest; finely slivered

  9. 1/3 c Cointreau or Other orange-flavor liqueur*

Instructions Jump to Ingredients ↑

  1. *Grand Marnier, Triple Sec, etc.

  2. Chop each chestnut in half with a cleaver or heavy knife (lay them flat side down on a cutting board for easy chopping.

  3. ) Place the nuts in a saucepan, add water to cover by 1", and bring them to a boil over high heat.

  4. Boil the nuts, uncovered, 3 minutes, then drain them.

  5. Pry or pop the halves out of the shells.

  6. The skin will usually remain in the shell; scrape off any bits that adhere to the nuts.

  7. Halve each piece.

  8. Return nuts to the rinsed-out saucepan; add the skin of one tangerine and enough cold water to cover the nuts.

  9. Bring the liquid to a boil, lower heat, and simmer the nuts gently, partly covered, until they are translucent, about 1 hour.

  10. If necessary, add more boiling water to keep the nuts covered.

  11. Using a slotted spoon, lift the nuts from the cooking liquid, leaving any scum behind.

  12. Discard the liquid and peel.

  13. Combine the sugar, water and remaining tangerine peel in the rinsed-out saucepan; bring the mixture to a boil.

  14. Simmer the syrup 10 minutes, then add the chestnuts.

  15. Bring the syrup to a boil again, then lower heat and simmer the chestnuts, covered, for 15 minutes.

  16. Remove the pieces of zest; return the sauce to boiling and simmer it for 3 minutes.

  17. Ladle the nuts and syrup into a sterilized storage jar and add orange liqueur.

  18. Cover the jar, shaking it to mix everything, then cool and refrigerate.

  19. The flavor improves for several weeks.

  20. Stores for up to a year in the refrigerator.

  21. The author suggests spooning this sauce into stemmed glasses and topping it with lightly whipped cream, or serving it as an ice cream topping.

  22. Yield: About 2 1/2 cups.

  23. From _Fancy Pantry_ by Helen Witty.

  24. New York: Workman Publishing Company, Inc.

  25. , 1986.

  26. ISBN 0-89480-037-X.

  27. Typed for you by Cathy Harned.


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