Today, a preserves recipe: chestnuts in brandy.

Autumn isn’t exactly one of my favorite seasons, but if you ask me “what do you like about this season?” well, my answer is definitely… chestnuts!
I love them, I still remember when I lived with my parents, and my mom would always prepare them in the fireplace in the evening; however, I worked at night, so she would leave them for me, and I would eat them cold when I got back, and they were delicious even then.
This year, I am fortunate to be able to gather them in the woods near my home, so I have plenty available, and I decided to reciprocate that little treat my mom made for me by preparing them for her and especially for my dad. Unfortunately, a few kilometers separate us, so I’ve decided to make chestnuts in brandy to preserve them until I see them during the Christmas holidays. In fact, I will prepare a nice basket for them with the chestnuts, a jar of jujubes in grappa, one of preserved plums, and a jar of eggplant and ginger compote perfect with cheese. A fantastic gift idea that I’m sure they’ll love.

Let’s see together, step by step, how to make this recipe.

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Difficulty: Easy
Cost: Medium
Preparation time: 15 Minutes
Cooking methods: Stove, Air Fryer
Seasonality: Autumn, Winter

Ingredients for chestnuts in brandy

Below, you will find the links to the ingredients used

1.1 lbs chestnuts
2 cups water
7 oz sugar
1 1/2 lemon (zest)
to taste brandy

Tools

Below, you will find the links to some tools used to make the recipe

1 Scale
1 Small pot
1 Knife
Jars

Let’s Get Started!

Take the chestnuts and make a horizontal cut without going too deep, then place them in a pot with plenty of water and a couple of lemon peels, and let them cook for 15 minutes after the water starts boiling. If you have an air fryer, you can also cook them there at 356°F for 10 minutes.
Once they are done with this initial cooking, strain them, wrap them in a cloth, and peel them. I recommend doing this while they are still warm, as it will be easier. Have some patience, the result will be worth it!
Now that the chestnuts are all peeled, prepare a syrup by taking a non-stick pot and adding water with sugar and the lemon zest. Let it cook for 5 minutes, then add the chestnuts, stir gently, and let them cook over low heat for another 15-20 minutes, stirring occasionally, until they are soft inside but not falling apart.
While the chestnuts in brandy are cooking, sterilize the glass jars by immersing them in plenty of water and boiling them for at least 10 minutes, then remove them from the water and let them drain on a cloth. Be careful not to burn yourself during this step.
Fill the dry jars with the chestnuts and cover with plenty of brandy.
Close the jars and turn them upside down for the whole night, then turn them upright, and they are ready to be stored in the pantry where they should wait twenty days/a month before being enjoyed. Meanwhile, take a picture of your chestnuts, post it on social media tagging me (una riccia che pasticcia instagram and facebook) and let me know who you will gift these delights to.