Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chestnuts cooked in syrup. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chestnuts Cooked in Syrup is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Chestnuts Cooked in Syrup is something which I have loved my whole life.

Pack the chestnuts into sterilised jars (see tip, below), then pour over the syrup to cover. Chestnuts are sweet, earthy treats cultivated in Asia, Europe, and the Americas. Though you can eat some strains raw, cooking your chestnuts will bring out the rich flavors most people associate them with.

To begin with this recipe, we must prepare a few components. You can have chestnuts cooked in syrup using 4 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Chestnuts Cooked in Syrup:

1. Get Chestnuts
2. Get Dried gardenia fruit (optional)
3. Prepare Vinegar
4. Take Sugar

Kuri Kanroni (栗の甘露煮), or chestnuts in a heavy syrup, is often used in many Japanese sweets: in few wagashi like Kuri Yōkan and Kuri Manju, in cakes and desserts like Mont Blanc, and in Osechi Ryori (the traditional Japanese New Year food) like Kuri Kinton. The chestnut (Castanea spp., Fagaceae) is said to have originally come from Lydia Remove shells from three cups chestnuts, put in a casserole dish, and pour over three cups highly seasoned chicken stock. The Syrup Chestnuts recipe out of our category Pressure cooking! Cook until the sugar has caramelized, add the chestnuts and return to the boil.

Instructions to make Chestnuts Cooked in Syrup:

1. Soak the raw chestnuts in boiling water for about 30 minutes, then peel. The outer skin will be softened and easy to peel.
2. This is the toughest task, but don't give up. Soak the peeled chestnuts in water.
3. Cut the dried gardenia fruit in half. The gardenia fruit are used to color the chestnuts, so they're optional.
4. Put 1 liter of water, the vinegar and the gardenia fruit in a pan and bring to a boil.
5. Add the chestnuts, bring to a boil again and cook over medium heat for about 10 minutes.
6. The chestnuts will become nicely colored as shown here.
7. Drain, and rinse the chestnuts one by one in water.
8. Put the chestnuts, 800 ml of water and the sugar in a pan over medium heat. When the surface is covered with small bubbles, turn the heat down to low just before it comes to a boil.
9. Be sure to cook over low heat, and put on a small lid that sits right on top of the chestnuts (a drop lid or otoshibuta - you can also use a piece of kitchen parchment paper as a lid). If the pot is so hot that the chestnuts dance around in the liquid, they'll break apart. The simmering time differs depending on how big the chestnuts are, but it should be about 15 to 20 minutes after turning the heat down to low.
10. Cool the chestnuts in the pan, and leave overnight. The flavors will penetrate and they'll become delicious.
11. Take the chestnuts and pack in clean jars. Strain the syrup, and simmer to reduce to about 2/3 its original volume. Add the syrup to the jars to finish.
12. These have less sugar than commercially made chestnuts in syrup, so store them in the refrigerator for up to a week. Please look up ways to store them for a long time.

Spoon the chestnuts and syrup into clean pint mason jars with twist off lids and seal. Cut chestnuts in half across the width of the chestnut before cooking. Place prepared chestnuts into a saucepan of cold water and bring to the boil. To make the sauce, combine sugar and cornflour in a small bowl. Combine water and golden syrup in a jug.

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