Kuri no Kanroni (Chestnuts Simmered in Sugar Syrup)
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.
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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