Ingredients

The following ingredients have 2 Servings
  • grated zest 1 unwaxed orange
  • grated zest 1 unwaxed lemon
  • 500g granulated sugar
  • 1 vanilla pod , split
  • 2 cinnamon sticks
  • 100ml cognac
  • 1kg cooked peeled chestnut (vacuum-packed are fine)

Instruction

  • Put the zests, sugar, vanilla pod, cinnamon sticks and 400ml water in a large pan. Bring to the boil, then reduce the heat and simmer gently for 20 mins. Leave to cool, then add the Cognac.
  • Pack the chestnuts into sterilised jars (see tip, below), then pour over the syrup to cover. Seal and label. Keep in a cool, dry place for at least 1 week before eating. Store in a cool, dry place for up to 6 months.