Chestnut Compote

Let's Cook

1. Step 1.

   Peel and skin: 1 pound fresh chestnuts (2 cups peeled)

2. Step 2.

   Or use: 8 ounces vacuum-packed chestnuts

3. Step 3.

   Place in a saucepan and add water to cover by 2 inches. Bring to a boil and reduce the heat to a simmer. Cook, covered, until the nuts can be pierced easily with the point of a paring knife, 30 to 40 minutes for fresh or about 15 minutes for vacuum-packed chestnuts. Drain, reserving ½ cup of the liquid, and coarsely chop the chestnuts. Combine the reserved liquid in a saucepan with: ½ cup sugar; (½ cup raisins); (½ cup chopped hazelnuts); Finely grated zest of 1 lemon; Finely grated zest of ½ orange; 3 tablespoons lemon juice; 3 tablespoons orange juice; 2 whole cloves; 1 cinnamon stick; ¼ teaspoon ground ginger

4. Step 4.

   Bring to a simmer and simmer gently, uncovered, until the syrup is slightly reduced, about 10 minutes. Add the chestnuts and cook at the barest simmer until reduced to a syrup, about 25 minutes. Allow to stand for 30 minutes. Discard the cloves and cinnamon stick before serving.