Recipe of chestnuts in syrup: how to make chestnuts

If we asked you about a food highly characteristic of autumn, and that we can enjoy only during these days, possibly the Chestnut be one of the first that comes to mind. And indeed, Chestnut stands out as a seasonal food, which can only be found during the autumn months.

Anyway, the truth is that the chestnut stands out for being a very versatile food, not only in the kitchen, so that we can consume them whole when they are ripe (after having removed their hard part and external velvety skin), with the risk that they can be indigestible if we exceed, or roast them and enjoy them warm.

In fact, the roasted chestnuts they become a wonderful option to consume when we take a walk on the street, we find a stand that prepares them, and then we eat them walking through the cold streets during the fall. I do not know, it's a wonderful opportunity, almost magical, that I remember when I was little. Like I also remember going to the countryside to catch them, when a thin layer of rain fell and got wet ...

Chestnuts are also very versatile in the kitchen, so we can use them in a wide variety of recipes, sweet or salty. For example, with them we can prepare some exquisite chestnut trout, or use them for the preparation of a cake or a sponge cake.

But if there is a traditional option -and delicious- when it comes to enjoying all the flavor of these wonderful fruits, it is elaborating chestnut preserves. In this regard, we explain on this occasion how to make magnificent chestnuts in syrup, with a delicious vanilla flavor. You dare?.

Yes, we should not confuse the chestnuts in syrup with the brown glacé, which basically consist of glazed chestnuts, and whose production process is very different.

How to make chestnuts in syrup

As you will probably discover for yourself, especially if you dare to elaborate them at home, the recipe of chestnuts in syrup It is very easy to follow, and they are - in fact - extremely simple to do. In fact, you only need 3 ingredients and follow a few steps to have them ready. Take note.

Ingredients:

2 kg of chestnuts
500 gr of sugar
1 vanilla pod
Water

Preparation of chestnuts in syrup:

First of all we are going to wash the chestnuts well, in order to remove any dirt (dirt or dust) that may be on the outside. Then, once washed, make a cut in its smooth part. Put them in an ideal casserole to cook jams, cover them with abundant water and cook them well for 25 to 30 minutes.
After this time put out the fire, let them cool, and being careful not to break them peel the chestnuts. Reserve them. Now filter the liquid where you have cooked the chestnuts, store them in the casserole, and in another casserole or large saucepan add the sugar, cut the vanilla pod in half lengthwise and add it to the casserole.
Heat the casserole over low heat, stirring constantly until you notice that the sugar has dissolved completely. Then bring to a boil, and just at this time carefully add the chestnuts. Cook for 10 minutes.
To finish, put the chestnuts carefully in glass jars, cover them with the syrup (leaving a little distance with the edge), seal them tightly and sterilize them for 30 minutes. Then, take out the jars and let them cool down.
Ready. Your preserved chestnuts (or chestnuts in syrup) are prepared.

How to preserve chestnuts in syrup (or preserve chestnuts):

The chestnuts in syrup can be perfectly preserved between 3 to 8 months, so you can consume them for 8 months safely after processing. To know the exact date of preparation, it is advisable to put a label with the date of manufacture in the glass jars.

Then, it is only necessary to keep the jars in a cool, dry place, protected from sunlight.

How to eat chestnuts in syrup:

There are those who enjoy chestnuts in syrup alone, accompanying them with a cup of coffee or tea, and those who prefer to add some other ingredient. In this sense, for example, vanilla ice cream is almost perfect, or add a little hot chocolate on top. ThemesNuts