Chestnuts in orange syrup and Cointreau


Chestnuts in orange syrup and Cointreau

Try these stored chestnuts of Cointreau and orange syrup with a bowl of ice cream for a fresh and seasonal treat. 


  • Author: Debasree
  • Prep Time: 30-40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes


  • Prepared chestnuts- 800g
  • Orange- only 1
  • Vanilla pod- only 1
  • Granulated sugar- 250g
  • Light brown sugar- 250g
  • Cointreau- 100ml


For peeling the chestnuts, make a small cut on the flat side of each one of them.  Place 6 of them in a plate and heat it in the microwave for at least a minute. 

Once done, wear rubber gloves and peel off the inner membrane and the outer skin of the chestnuts. Once you have peeled out all the chestnuts, boil them in a pan for at least twenty-five minutes. Drain them nicely. 

Use a vegetable peeler and cut tin strips of the orange zest. 

In half lengthways chop the vanilla pod. 

Take a pan and add the vanilla pod, orange strips, sugar and boil them in 400 ml water while gently stirring the sugar in it. Allow it to simmer for at least 15 minutes. When it turns syrupy take it out from the heat and pour the Cointreau in it. 

Take sterilized jars and pack the chestnuts in them and add the syrup on top of it. Cover the lid and store it in a dry and cool place for at least six months. 





  • Calories: 113 KCal
  • Sugar: 14g
  • Sodium: 0g
  • Fat: 0g
  • Saturated Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 2g
  • Protein: 1g

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