Boozy Chestnuts in Cointreau Syrup
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.
Servings: 2 500 millilitre jars
Equipment
- 2 x 500 millilitre jars
Ingredients
- 750 grams prepared chestnuts
- 1 orange juice and zest
- 1 vanilla pod split in half
- 250 grams light brown sugar
- 250 grams caster sugar
- 200 millilitres Cointreau
Instructions
- 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.