Notes on Candied Chestnuts

Name: Notes on Candied Chestnuts
Cuisine: American
Ingredients: 600 grams Peeled chestnuts; 1 large amount Hot Water; 2 tbsp Vinegar; 500 grams Sugar; 1 to soak the chestnuts Water; 1 Gardenia fruit (optional); 3 tbsp Mirin

cookpad.japan @cookpad_jp

I got heaps of chestnuts, so I candied them while listening to music.

Take care to handle the chestnuts carefully. If they fall apart, combine with sweet potato paste to make kuri kinton (a Japanese desert made of sweetened chestnut and puréed sweet potato).
For Sweet Potato Paste: Pass steamed sweet potatoes through a strainer and combine with the syrup from making candied chestnuts. For 30 chestnuts. Recipe by Cookingmam

I got heaps of chestnuts, so I candied them while listening to music.

cookpad.japan @cookpad_jp

I got heaps of chestnuts, so I candied them while listening to music.

Saved

Ingredients

600 gramsPeeled chestnuts
1 largeamount Hot Water
2 tbspVinegar
500 gramsSugar
1to soak the chestnuts Water
1Gardenia fruit (optional)
3 tbspMirin

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Steps

1

Remove the outer shell. Take care not to hurt yourself. This step is the most labor intensive.
2

Boil water in a pot. Add chestnuts and vinegar. Simmer over medium heat until boiling, then turn the heat to low. Simmer for another 10 minutes. Adding vinegar prevents the chestnuts from falling apart.
3

Rinse chestnuts carefully in water.
4

Add chestnuts carefully into a pot. Soak in plenty of water. Add sugar. Crack open a gardenia fruit and add to the pot. Make a drop lid with a parchment paper and cover the pot. Simmer for 20 minutes over low heat, then set aside to cool overnight.
5

Put the chestnuts carefully into a sterilized container. Strain the syrup through a strainer and add mirin. Simmer and reduce for 10 minutes. Pour into the container with chestnuts.
6

For long-term preservation, sterilize the whole jar for 10 minutes. You can also freeze in a Ziploc bag.