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Sweetened Chestnut Puree

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Sweetened Chestnut Puree

Eaten your fill of roasted chestnuts, and still have oodles of fresh chestnuts to get through? Use them to make sweetened chestnut puree. This versatile ingredient can be used to make cookies, breads, cakes, candies, nut butter, chocolate nut spread and so many other tasty things.

And it has a much longer shelf life than raw chestnuts. Keep your puree in the fridge, if you plan to use it soon (say in the next week or so); otherwise just tuck it in the freezer, and pull it out as you need it.

Sweetened Chestnut Puree Recipe

This recipe makes approximately 2 1/2 cups of sweetened chestnut puree. It can be made with European, Chinese, Japanese or American chestnuts. Just don’t use horse chestnuts—they aren’t edible. If you need help identifying your chestnuts, check out this guide from the American Chestnut Project.

Ingredients:

  • 1 pound roasted or boiled chestnuts
  • 1 cup granulated sugar
  • 2 cups water
  • 1 teaspoon vanilla extract

This recipe starts with cooked and shelled chestnuts. You can either roast your chestnuts or boil them, whichever you prefer.

Tools You’ll Need:

  • A medium saucepan
  • A food processor
  • Measuring cups and spoons
  • A rubber spatula
  • A stirring spoon

What You Do:

Heat Chestnuts, Sugar and Water in a Medium Saucepan

In a medium saucepan, bring the chestnuts, sugar and water to a boil. Reduce the heat to a simmer, and cook for 30 minutes, stirring occasionally.

Remove from heat, and stir in the vanilla.

Transfer Chestnuts and Syrup to Food Processor

Then, transfer the chestnut-syrup mixture to a food processor; cover the lid with a towel to protect against splatters; and process, until smooth.

Puree Chestnuts in a Food Processor

Your sweetened chestnut puree should have the consistency of thick cookie dough. If you want, or need, a more spreadable consistency, simply add water—a small amount at a time—until you achieve the consistency you’re after.

Allow your sweetened chestnut puree to cool completely. Then, refrigerate.

To Make Chocolate Sweetened Chestnut Puree

Add 2 ounces of baking chocolate to the saucepan, when you add the vanilla extract. Stir, until melted. Then, puree.

How to Store Sweetened Chestnut Puree

Store your sweetened chestnut puree in the refrigerator, and use it within 1 week. If you’d like to store it longer, transfer it to a freezer bag, and pop it in the freezer. It’ll keep for up to 6 months.

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Sweetened Chestnut Puree

Sweetened Chestnut Puree

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Turn fresh chestnuts into sweetened chestnut puree. It can be used in cakes, breads, cookies, candies, nut spreads and so much more.

  • Total Time: 40 minutes
  • Yield: 2 1/2 cups 1x

Ingredients

Scale
  • 1 pound roasted or boiled chestnuts
  • 1 cup granulated sugar
  • 2 cups water
  • 1 teaspoon vanilla extract

Instructions

In a medium saucepan, bring the chestnuts, sugar and water to a boil. Reduce the heat to a simmer, and cook for 30 minutes, stirring occasionally.

Remove for the heat, and stir in the vanilla.

Then, pour the chestnut-syrup mixture into a food processor, and process, until smooth. It should be the consistency of cookie dough, when it’s done.

If you prefer a thinner, more spreadable consistency, add water, a little at a time, while pulsing, until you reach your desired consistency.

Notes

  • Variation: To make chocolate chestnut puree, add 2 ounces of baking chocolate, when you add the vanilla. Stir, until melted. Then, proceed with the recipe.
  • Storage Instructions: Refrigerate for up to 1 week, or freeze for up to 6 months.

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