Chestnuts in Cognac & vanilla syrup

200 kcal or less 30-60 minutes autumn brandy christmas conserve dessert gift hamper make ahead nuts present preserve pudding spiced

N/A

Makes 2kg/4lb 8oz

Source

Ingredients

grated zest 1 unwaxed orange

grated zest 1 unwaxed lemon

500g granulated sugar

1 vanilla pod , split

2 cinnamon sticks

100ml cognac

1kg cooked peeled chestnut (vacuum-packed are fine)

Method

Put the zests, sugar, vanilla pod, cinnamon sticks and 400ml water in a large pan. Bring to the boil, then reduce the heat and simmer gently for 20 mins. Leave to cool, then add the Cognac.

Pack the chestnuts into sterilised jars (see tip, below), then pour over the syrup to cover. Seal and label. Keep in a cool, dry place for at least 1 week before eating. Store in a cool, dry place for up to 6 months.