Chestnuts in Cognac & vanilla syrup

• grated zest 1 unwaxed orange
• grated zest 1 unwaxed lemon
• granulated sugar↗500g g
• vanilla pod↗1

  split

• cinnamon sticks↗2
• cognac↗100ml ml
• cooked peeled chestnut1kg g

  (vacuum-packed are fine)

Step-by-step instructions

1. 1

   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.

2. 2

   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.