Our Family Recipe for Chestnuts Simmered in Their Inner Skins

Name: Our Family Recipe for Chestnuts Simmered in Their Inner Skins
Cuisine: American
Ingredients: 1 kg Fresh chestnuts; 1/2 tsp + 1/2 teaspoon Bicarbonate of soda (baking soda); 800 ml Water; 600 grams Beet sugar (or granulated sugar, etc.)

cookpad.japan @cookpad_jp

The fresh chestnut season seems to be coming to an end. I made a simple version of chestnuts simmered in their inner skins.

To peel the chestnuts, check out the butter knife method. Whether you are storing the chestnuts for a short or long period, store in the syrup. Recipe by Hakuundou

The fresh chestnut season seems to be coming to an end. I made a simple version of chestnuts simmered in their inner skins.

To peel the chestnuts, check out the butter knife method. Whether you are storing the chestnuts for a short or long period, store in the syrup. Recipe by Hakuundou

cookpad.japan @cookpad_jp

The fresh chestnut season seems to be coming to an end. I made a simple version of chestnuts simmered in their inner skins.

To peel the chestnuts, check out the butter knife method. Whether you are storing the chestnuts for a short or long period, store in the syrup. Recipe by Hakuundou

The fresh chestnut season seems to be coming to an end. I made a simple version of chestnuts simmered in their inner skins.

To peel the chestnuts, check out the butter knife method. Whether you are storing the chestnuts for a short or long period, store in the syrup. Recipe by Hakuundou

Saved

Ingredients

1 kgFresh chestnuts
1/2 tsp+ 1/2 teaspoon Bicarbonate of soda (baking soda)
800 mlWater
600 gramsBeet sugar (or granulated sugar, etc.)

Saved

Steps

1

Put the chestnuts in an enamel pot with enough water to cover the chestnuts (not listed) and bring to a boil. Turn off the heat. When the chestnuts have cooled enough to handle, peel the outer shells, taking care not to damage the inner skins.
2

Put the chestnuts back in the enamel pot with water to cover (not listed) plus 1/2 teaspoon of baking soda, and bring to a boil again. Simmer over low heat until the boiling water turns a reddish black.
3

Soak the chestnuts in cold water, and rub between your fingers to remove as much of the inner skin as you can. Leave to soak in water for a while.
4

Put the chestnuts, enough water to cover (not listed) and the remaining 1/2 teaspoon of water back in the pot and bring to a boil. Simmer over low heat again until the water turns a reddish black and the chestnuts are tender.
5

Transfer the boiled chestnuts in cold water, remove fibers with a toothpick, and soak in water for a while while changing the water several times.
6

Put the chestnuts and 800 ml of water in the pot and bring to a boil. Add sugar. Skim scum, cover with aluminum foil, and simmer over low heat for 15 to 20 minutes. Leave to cool.
7

Repeat Step 6 twice. Sugar is only added the first time around. Just repeat the boiling, simmering and cooling process. At the 3rd time, remove the aluminium foil and leave the chestnuts overnight to let the flavors penetrate.
8

When leaving the chestnuts overnight in Step 7, if the room temperature is warm, put the pot in the refrigerator. To keep the chestnuts for a short time, store in sterilized jars and refrigerate. To store for a long time, put in a clean container and freeze.
9

Please also refer to "Chestnuts Simmered in Their Inner Skins in Red Wine".
10

Please also refer to "Chestnuts Simmered in Their Inner Skins in White Wine".