| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Desserts, Fruits, Grains, Sauces | 1 | Batch | |
INGREDIENTS
| 1 1/2 | lb | Chestnuts, about 50 nuts |
| 2 | Fresh tangerines, peel of | |
| pith removed | ||
| in large chunks | ||
| 3/4 | c | Sugar |
| 1 1/4 | c | Water |
| 1/3 | c | Light corn syrup |
| 1 | T | Orange zest, finely slivered |
| 1/3 | c | Cointreau or |
| Other orange-flavor liqueur* |
INSTRUCTIONS
Grand Marnier, Triple Sec, etc. Chop each chestnut in half with a cleaver or heavy knife (lay them flat side down on a cutting board for easy chopping.) Place the nuts in a saucepan, add water to cover by 1", and bring them to a boil over high heat. Boil the nuts, uncovered, 3 minutes, then drain them. Pry or pop the halves out of the shells. The skin will usually remain in the shell; scrape off any bits that adhere to the nuts. Halve each piece. Return nuts to the rinsed-out saucepan; add the skin of one tangerine and enough cold water to cover the nuts. Bring the liquid to a boil, lower heat, and simmer the nuts gently, partly covered, until they are translucent, about 1 hour. If necessary, add more boiling water to keep the nuts covered. Using a slotted spoon, lift the nuts from the cooking liquid, leaving any scum behind. Discard the liquid and peel. Combine the sugar, water and remaining tangerine peel in the rinsed-out saucepan; bring the mixture to a boil. Simmer the syrup 10 minutes, then add the chestnuts. Bring the syrup to a boil again, then lower heat and simmer the chestnuts, covered, for 15 minutes. Remove the pieces of zest; return the sauce to boiling and simmer it for 3 minutes. Ladle the nuts and syrup into a sterilized storage jar and add orange liqueur. Cover the jar, shaking it to mix everything, then cool and refrigerate. The flavor improves for several weeks. Stores for up to a year in the refrigerator. The author suggests spooning this sauce into stemmed glasses and topping it with lightly whipped cream, or serving it as an ice cream topping. Yield: About 2 1/2 cups. From Fancy Pantry by Helen Witty. New York: Workman Publishing Company, Inc., 1986. Pg. 224. ISBN 0-89480-037-X. Typed for you by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1248
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 135.5mg
Potassium: 822.7mg
Carbohydrates: 322.4g
Fiber: 17.6g
Sugar: 253.7g
Protein: 6.1g