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.
- 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
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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.
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Pack the chestnuts into the jars.
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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.
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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.
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Pour the syrup over the chestnuts and seal the jars.
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Leave them to cool until you hear the lids "pop" to confirm they have sealed tight.
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Store the jars in a cool, dark place for up to 6 months.