Sweet & Sour Chestnuts
Source of Recipe
cyber-kitchen.com
Recipe Introduction
Posted by : Beth Greenfeld -- "Fannie Engle and Gertrude Blair, in "The Jewish Festival Cookbook," mention that Sweet and Sour Chestnuts were introduced into Italian cuisine for Chanukah."
List of Ingredients
1/2 lb. dried or 1 lb. fresh chestnuts
water
2 cups sugar
2 lemons
1 small orange
4 whole cloves
3 inch length cinnamon stick
root ginger
1/4 teaspoon ground ginger
1/2 cup raisins
nuts (optional)Recipe
If dried chestnuts are used, wash well, cover with cold water, and soak overnight. Simmer in the same water til tender. Drain liquid into saucepan and measure, adding water to make 4 cups (1 quart).
If fresh chestnuts are used, roast in oven and remove shell. Or, slit the shell of the raw chestnuts, cover with water, and simmer for about 5-8 minutes. Then remove shell and skin.
For the sauce, start with four cups of the liquid that was used in cooking the chestnuts. Add sugar. Trim yellow skin from leons and orange, cutting into thin slivers. Add to liquid. Add juice of one lemon. Slice one lemon and orange very thin and add. Add spices, shaving little curls from the ginger root for the syrup.
Bring all to boiling over moderate heat. Add chestnuts and raisins. Simmer, covered, over low heat for about an hour--until the sauce isrich, and the chestnuts are done. Add more water during cooking keeping the sauce rich, but not too thick. Add nuts, if you are using them, near the end of the cooking. Makes about 1 quart.
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