Chestnuts with Grappa syrup with lemon and cinnamon are a very tasty preserve to always have a good jar ready to enjoy out of season, they are good on their own or to garnish sweets and desserts.
The recipe is very simple, the only hassle is cleaning the chestnuts well, even from the skins.
To prepare these jars, you need nice quality chestnuts, ideal to use even the large marrons.
Both boiled chestnuts and roasted chestnuts can be used, both pair well with the very fragrant grappa syrup with lemon and cinnamon, which you can drink, it is not very alcoholic, and it can also be used as a soak for cakes.
The syruped chestnuts keep well for many months, I prepared them about a month ago and I am waiting for Christmas to enjoy them with the family along with typical Christmas sweets and to give some jars to some dear friends.
If you don’t like grappa, you can use another liqueur of your choice.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 3 jars
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Chestnuts with Grappa Syrup with Lemon and Cinnamon
- 1.5 lbs chestnuts (large)
- 2 cups grappa syrup (with lemon and cinnamon)
Tools
- Pot
- Baking Sheet
- 3 Jars
Preparation for Chestnuts with Grappa Syrup with Lemon and Cinnamon
For this recipe, you can use both roasted chestnuts cooked in a pan or in the oven and boiled chestnuts.
You can find the procedure here for chestnuts with simple cooking in the oven.For boiled chestnuts, wash them well under running water, you can make a cut in the center of the shell or boil them whole.
Place them in a pot, cover them with water, and bring to a boil for about 7-10 minutes.Drain the chestnuts, let them cool a bit, then with a good knife, peel them, remove the shell and skin and any stained parts.
Do the same process if you use oven-roasted chestnuts.
Take the jars, they must be sterilized along with the lids by boiling in water for about 30 minutes.
Place the chestnuts in the sterilized jars, also use the smaller pieces, then cover them with the grappa syrup with lemon and cinnamon.
Seal the jars tightly and then sterilize again to create a vacuum.Place the jars in a pot, cover with hot water, and bring to a boil for about 10 minutes.
Let the jars cool, then date them and store in the pantry.
Let them rest for 2 weeks before using, so they absorb the syrup better and become more fragrant.
After some time, the chestnuts change color, taking on an amber hue.
Tips and Variations
You can use either boiled or oven-roasted chestnuts.
Choose nice large chestnuts or marrons.
The syrup can also be flavored with orange peels and the grappa can be replaced with rum, cognac, or brandy.
The chestnuts keep for over six months.
Once opened, keep the jar in the fridge for a few days and consume!
