Recipe of Ultimate Chestnuts Cooked in Syrup

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Before you jump to Chestnuts Cooked in Syrup recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Climb stairs. Walk up the stairs to where you live or work instead of using the elevator. This isn't as easy to do if you work on a very high floor but if you work on a lower floor, using the stairs is a superb way to get some extra exercise. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the rest of the way. Most people will decide to be lazy and take an elevator instead of opting for exercise on the stairs. Even just a individual flight of stairs, when travelled up or down a few times a day--can be a great boost to your system.

There are a good deal of things that factor into getting healthy. An overpriced gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Being intelligent when you choose your food and activities is where it begins. Getting as much exercise as you possibly can is another factor. Remember: being healthful isn’t just about losing weight. You need to help to make your body as strong it can be.

We hope you got benefit from reading it, now let's go back to chestnuts cooked in syrup recipe. To make chestnuts cooked in syrup you need 4 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to cook Chestnuts Cooked in Syrup:

1. Get 1 kg of Chestnuts.
2. You need 2 of Dried gardenia fruit (optional).
3. Take 1 tbsp of Vinegar.
4. Get 400 grams of Sugar.

Instructions to make Chestnuts Cooked in Syrup:

1. Soak the raw chestnuts in boiling water for about 30 minutes, then peel. The outer skin will be softened and easy to peel..
2. This is the toughest task, but don't give up. Soak the peeled chestnuts in water..
3. Cut the dried gardenia fruit in half. The gardenia fruit are used to color the chestnuts, so they're optional..
4. Put 1 liter of water, the vinegar and the gardenia fruit in a pan and bring to a boil..
5. Add the chestnuts, bring to a boil again and cook over medium heat for about 10 minutes..
6. The chestnuts will become nicely colored as shown here..
7. Drain, and rinse the chestnuts one by one in water..
8. Put the chestnuts, 800 ml of water and the sugar in a pan over medium heat. When the surface is covered with small bubbles, turn the heat down to low just before it comes to a boil..
9. Be sure to cook over low heat, and put on a small lid that sits right on top of the chestnuts (a drop lid or otoshibuta - you can also use a piece of kitchen parchment paper as a lid). If the pot is so hot that the chestnuts dance around in the liquid, they'll break apart. The simmering time differs depending on how big the chestnuts are, but it should be about 15 to 20 minutes after turning the heat down to low..
10. Cool the chestnuts in the pan, and leave overnight. The flavors will penetrate and they'll become delicious..
11. Take the chestnuts and pack in clean jars. Strain the syrup, and simmer to reduce to about 2/3 its original volume. Add the syrup to the jars to finish..
12. These have less sugar than commercially made chestnuts in syrup, so store them in the refrigerator for up to a week. Please look up ways to store them for a long time..

Place prepared chestnuts into a saucepan of cold water and bring to the boil. To make the sauce, combine sugar and cornflour in a small bowl. Combine water and golden syrup in a jug. Chestnuts are sweet, earthy treats cultivated in Asia, Europe, and the Americas. Though you can eat some strains raw, cooking your chestnuts will bring out the rich flavors most people associate them with.

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