Chestnuts In Cointreau Orange Syrup Recipes

CHESTNUTS IN COINTREAU & ORANGE SYRUP

Chestnuts in Cointreau & orange syrup image

These chestnuts in scented syrup are delicious spooned over ice cream or whipped cream and mascarpone for a seasonal treat

Provided by Mary Cadogan

Categories Dessert, Treat

Time 1h20m

Yield Makes 1.5kg

Number Of Ingredients 6

Ingredients

1 ½kg chestnuts in shells, or 800g prepared chestnuts (vacuum-packed or from a jar)
1 orange
1 vanilla pod
250g granulated sugar
250g light brown sugar
100ml Cointreau

Steps:

To peel the chestnuts, cut a nick in each one on the flat side. Put 6 on a plate and microwave for 1 min on High. Then, wearing rubber gloves, peel off the outer skin and inner brown membrane. Continue until all the chestnuts are peeled. (If you don't have a microwave, you can roast the chestnuts in the oven at 200C/180C fan/gas 6 for 15-20 mins.) Put them in a pan, cover with water and bring to the boil, then simmer for 25 mins. Drain well.
Pare thin strips of zest from the orange using a vegetable peeler. Cut the vanilla pod in half lengthways. Put the orange strips, vanilla pod, sugars and 400ml water in a pan and bring slowly to the boil, stirring to dissolve the sugar. Simmer for about 15 mins until syrupy. Remove from the heat and stir in the Cointreau.
Pack the prepared chestnuts into sterilised jars (see below) and pour over the syrup to cover. Seal the jars. The chestnuts will keep in a cool, dry place for up to 6 months.

Nutrition Facts : Calories 113 calories, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein

BRANDY-COINTREAU SYRUP

Brandy-Cointreau Syrup image

Use this to make our Gingerbread Town-Square Cake. If you plan to serve the cake to children, omit the brandy and the Cointreau from the syrup.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 1/3 cups

Number Of Ingredients 4

Ingredients

1 cup sugar
1 cup water
1/3 cup brandy
2 tablespoons Cointreau

Steps:

Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in brandy and Cointreau.

CHESTNUTS IN COINTREAU & ORANGE SYRUP

Chestnuts in Cointreau & orange syrup image

These chestnuts in scented syrup are delicious spooned over ice cream or whipped cream and mascarpone for a seasonal treat

Provided by Mary Cadogan

Categories Dessert, Treat

Time 1h20m

Yield Makes 1.5kg

Number Of Ingredients 6

Ingredients

1 ½kg chestnuts in shells, or 800g prepared chestnuts (vacuum-packed or from a jar)
1 orange
1 vanilla pod
250g granulated sugar
250g light brown sugar
100ml Cointreau

Steps:

To peel the chestnuts, cut a nick in each one on the flat side. Put 6 on a plate and microwave for 1 min on High. Then, wearing rubber gloves, peel off the outer skin and inner brown membrane. Continue until all the chestnuts are peeled. (If you don't have a microwave, you can roast the chestnuts in the oven at 200C/180C fan/gas 6 for 15-20 mins.) Put them in a pan, cover with water and bring to the boil, then simmer for 25 mins. Drain well.
Pare thin strips of zest from the orange using a vegetable peeler. Cut the vanilla pod in half lengthways. Put the orange strips, vanilla pod, sugars and 400ml water in a pan and bring slowly to the boil, stirring to dissolve the sugar. Simmer for about 15 mins until syrupy. Remove from the heat and stir in the Cointreau.
Pack the prepared chestnuts into sterilised jars (see below) and pour over the syrup to cover. Seal the jars. The chestnuts will keep in a cool, dry place for up to 6 months.

Nutrition Facts : Calories 113 calories, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein

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