The vibrant yellow of Kuri no Kanroni catches the eye, offering a delightful treat that allows you to enjoy the natural flavor of chestnuts along with a rich sweetness. Indulge in this sweet and gentle taste of Japan.
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What is Kuri no Kanroni?
Kuri no Kanroni is a Japanese sweet dish made by simmering peeled chestnuts in sugar syrup. "Kuri" means chestnuts, "no" indicates possession (modifying the word following it), and "Kanroni" refers to fruits simmered in sugar syrup. It offers a delicate balance, allowing you to enjoy the blend of chestnut flavor and the sweetness of sugar.
The beautiful golden color of this dish is believed to bring good luck, so in Japan, it is often enjoyed during celebratory occasions like New Year's. It is also a familiar ingredient in Japanese sweets, such as "Kuri Kinton" (mashed sweet potatoes with candied chestnuts) and "Kuri Yokan" (Japanese red bean jelly with chestnut).
The source of bright yellow
Chestnuts have a yellowish color, but achieving the vibrant yellow of this dish isn't possible with chestnuts alone. To attain this color, gardenia pods are necessary. Gardenia pods act as a natural dye for coloring, and when simmered with chestnuts, they turn the chestnuts a brilliant yellow.
Can you find gardenia pods in your local area? If not, you can still prepare this dish. Although it won't achieve the vivid yellow color, the flavor remains unchanged. In Japan as well, it is common to prepare this dish without using gardenia pods.
Preparation of whole chestnuts
When preparing this dish using whole chestnuts, there are three essential steps: peeling the outer shells, removing the inner skins, and eliminating the harsh aftertaste. Therefore, if you are planning to use a large quantity all at once, it is important to keep in mind that a significant amount of time and effort will be required.
While you can skip all of these steps by opting for commercially available peeled chestnuts, I still recommend using whole chestnuts, as they offer superior flavor.
Ingredients
- 1 lb. (450g) whole chestnuts (When using peeled chestnuts, adjust the quantity of whole chestnuts to 70%.)
- 1 dried gardenia pod (optional for coloring)
- 1 ½ cups (360ml) water (for the step 5)
- 6.2 oz. (175g) white sugar
Step-by-step instructions
🕒 Total 14 hrs 50 mins
If you are using peeled chestnuts, start from step 4.
Step 1
Soak the whole chestnuts in water for at least 1 hour, or in warm water at around 122°F (50°C) for 20 minutes.
Step 2
Cut off the bottom part of the chestnuts and peel the outer shells.
Step 3
Remove the inner skins from the chestnuts thoroughly with a knife. Fill a bowl with water and place the peeled chestnuts in it. Soak them for 30 minutes, changing the water when it becomes cloudy.
Step 4
Crack the gardenia pod using a knife handle or pliers. Put water in a pot and bring it to a boil. Once boiling, add the chestnuts and cracked gardenia pod. Let them simmer over low heat for 15 minutes.
Step 5
Remove the chestnuts from the pot and transfer them to another pot, being careful not to crack them. Add water (as specified in the recipe) and sugar to the pot with the chestnuts, and bring it to a boil. Once it comes to a boil, let it simmer over low heat for 20 minutes.
Step 6
Turn off the heat and transfer the chestnuts along with the syrup to a storage container. After the residual heat has dissipated, refrigerate them for at least half a day.
To Store
You can store it in the refrigerator for about 3 months, as long as the container has been sterilized and the chestnuts are soaked in syrup.
Tips on how to make
- Soak the whole chestnuts in water or warm water. This process helps to soften the outer shells, making them easier to peel.
- Remove the inner skins from the chestnuts thoroughly. By doing this, you can prevent them from appearing darker after cooking.
- Soak the peeled chestnuts in a bowl of water. This will remove any harsh aftertaste from the chestnuts.
- Simmer the chestnuts over low heat. Boiling them at higher heat might cause the chestnuts to move in the pot and crack.
Recipe Card
Kuri no Kanroni (Chestnuts Simmered in Sugar Syrup)
Ingredients
- 1 lb. (450g) whole chestnuts (When using peeled chestnuts, adjust the quantity of whole chestnuts to 70%.)
- 1 dried gardenia pod (optional for coloring)
- 1 ½ cups (360ml) water (for the step 5)
- 6.2 oz. (175g) white sugar
Instructions
- Soak the whole chestnuts in water for at least 1 hour, or in warm water at around 122°F (50°C) for 20 minutes.
- Cut off the bottom part of the chestnuts and peel the outer shells.
- Remove the inner skins from the chestnuts thoroughly with a knife. Fill a bowl with water and place the peeled chestnuts in it. Soak them for 30 minutes, changing the water when it becomes cloudy.
- Crack the gardenia pod using a knife handle or pliers. Put water in a pot and bring it to a boil. Once boiling, add the chestnuts and cracked gardenia pod. Let them simmer over low heat for 15 minutes.
- Remove the chestnuts from the pot and transfer them to another pot, being careful not to crack them. Add water (as specified in the recipe) and sugar to the pot with the chestnuts, and bring it to a boil. Once it comes to a boil, let it simmer over low heat for 20 minutes.
- Turn off the heat and transfer the chestnuts along with the syrup to a storage container. After the residual heat has dissipated, refrigerate them for at least half a day.
Notes
- If you are using peeled chestnuts, start from step 4.
- You can store it in the refrigerator for about 3 months, as long as the container has been sterilized and the chestnuts are soaked in syrup.
- The listed calorie count is based on the assumption that all of the syrup is consumed. The calorie content of kuri no kanroni alone is 190 calories per serving.
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