It's Fall! Chestnuts Simmered in Red Wine

Name: It's Fall! Chestnuts Simmered in Red Wine
Cuisine: American
Ingredients: 1 kg Raw chestnuts; 1/2 tsp + 1/2 teaspoon Baking soda; 720 ml ●Red wine; 80 ml ●Water; 600 grams or more ●Beet sugar (or sugar)

cookpad.japan @cookpad_jp

I make simmered chestnuts every year. Last year, I made them with red wine.

Adjust the amount of red wine to taste. If you are using less wine than the amount listed, add more water to make up the amount. By boiling and rinsing in water, the right amount of astringency is removed from the chestnuts, giving them a tasty finish. For an easy-to-make proportion. Recipe by Hakuundou

I make simmered chestnuts every year. Last year, I made them with red wine.

cookpad.japan @cookpad_jp

I make simmered chestnuts every year. Last year, I made them with red wine.

Saved

Ingredients

1 kgRaw chestnuts
1/2 tsp+ 1/2 teaspoon Baking soda
720 ml●Red wine
80 ml●Water
600 gramsor more ●Beet sugar (or sugar)

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Steps

1

Put the chestnuts in an enamel pot and fill with enough water to cover the chestnuts. Bring to a boil, then remove from heat and allow to cool. Remove the outer shell from the chestnuts without scraping off the inner skins.
2

Put the shelled chestnuts back into the enamel pot, fill with enough water to cover the chestnuts, add 1/2 teaspoon baking soda, then bring to a boil. Reduce to low heat and simmer until the water turns reddish black.
3

Soak the chestnuts in cold water, changing the water several times. Gently rub the chestnuts with your fingers to remove the inner skins.
4

Put the chestnuts from Step 3 back in the pot, fill with enough water to cover the chestnuts, add the rest of the baking soda, then after bringing it to a boil, reduce to low heat and simmer until the water turns reddish black again. Repeat Step 3, then remove any remaining fibers with a toothpick.
5

Put the chestnuts back in the pot, add the ● ingredients, cover with a lid made from aluminum foil, and after bringing to a boil, simmer over low heat for 15-20 minutes, then cool. Repeat this step 3 times.
6

After the third time, remove the aluminum foil lid, then let the chestnuts sit overnight in the liquid to let the chestnuts absorb the flavors.
7

Store in a sterilized jar in the refrigerator and consume as quickly as possible. Or, store the chestnuts in the liquid in a sterilized jar and keep it in the freezer to keep it until the Christmas or New Year's holiday celebrations.