These boozy chestnuts in Cointreau syrup are the perfect to treat to store over the winter months. Serve over 3 big scoops of vanilla ice cream for a festive treat.
Sterilise your jars by washing them with hot, soapy water. Rinse (but don't dry) them before placing the jars into an oven for 10 minutes on a low temperature (160C/320F/gas mark 3) or until they are dry.
Pack the chestnuts into the jars.
Add 100 millilitres of the orange juice, all the zest, the vanilla pod, all of the sugar and the Cointreau to a saucepan and place on a low heat.
Once the sugar has dissolved, bring the syrup to a simmer and let it bubble away for 10-15 minutes until it has a thicker, more syrupy consistency.
Pour the syrup over the chestnuts and seal the jars.
Leave them to cool until you hear the lids "pop" to confirm they have sealed tight.
Store the jars in a cool, dark place for up to 6 months.