INGREDIENTS

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)
----------------------------------------------
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