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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