Marroni Al Liquore

Marroni Al Liquor

My lovely friend and blogger Alyson at Dates and Quinces made this a few weeks back. The photos and descriptions made it irresistible. Basically, it’s chestnuts in brandy. Once the chestnuts are roasted and prepared, it’s actually a breeze to make. I scored the flat side of an Italian chestnut, roasted at 400 degrees for 35 minutes. Give it a toss every 10 minutes or so and once cooled, peel. In case you’re confronted with options,  Alyson explains the difference between Korean and Italian chestnuts.

One of the best parts of this liquored-up chestnut preserve is that the high alcohol content gives it a long fridge life. So if your life is hectic and preserves tend to kick around for a while, this one will feel right at home!

As for the taste,  I’m sure after the two weeks marinating process, it’s going to taste like heaven. I can attest to enjoying the dregs. Yum!

If you need a last minute holiday gift, this and the vanilla sugar make an excellent combo. Happy Holidays!

Marroni Al Liquore
Copyright: Canadian Living


    1-1/2 cups (375 mL) granulated sugar
    1 cup (250 mL) water
    4 whole allspice
    2 cloves
    2 bay leaves
    1 half vanilla beans, split lengthwise
    2-1/2 cups (625 mL) prepared chestnuts
    1 750 mL bottle brandy


In wide saucepan, bring sugar, water, allspice, cloves, bay leaves and vanilla bean to boil over medium-high heat, stirring occasionally, until sugar is dissolved. Stir in chestnuts; reduce heat, cover and simmer for 30 minutes. 

Stir in brandy and bring to boil; reduce heat and simmer for 2 minutes. Skim off any foam. Discard allspice, cloves, bay leaves and vanilla bean. Using slotted spoon, divide chestnuts among six 1-cup (250 mL) canning jars. Pour syrup over top. Seal jars with lids; let stand in cool dark place for 2 weeks before using. (Make-ahead: Store for up to 2 months.)



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