Homemade Chestnut Spread

makes one pint

Don’t forget, in addition to the shell, chestnuts have an inedible skin that must be removed before eating or using in recipes. Provided they are fresh, the skin should pull away easily when properly roasted.

7 ounces roasted, peeled chestnuts

1 1/2 cups (337 ml) water

1/2 cup (4 ounces) sugar

Add ingredients to a 2-quart pot. Bring to a boil, then reduce to a simmer and cook for 20 minutes, until chestnuts are tender. Remove from heat and let cool for 10 minutes in the pot.

Pour contents of the pot, including the water, into the bowl of a food processor. Process until a thick, smooth paste forms, about 3 to 4 minutes. After the first minute, it will look like this will never come together, then magically, you’ll have the right consistency, and be on your way to make these chestnut orange crisps.