CHESTNUT COMPOTE
About 2 cups
This compote is delicious with roasted poultry, game, or pork.
Peel and skin:
- 1 pound fresh chestnuts (2 cups peeled)
Or use:
- 8 ounces vacuum-packed chestnuts
Place in a saucepan and add water to cover by 2 inches. Bring to a boil and reduce the heat to a simmer. Cook, covered, until the nuts can be pierced easily with the point of a paring knife, 30 to 40 minutes for fresh or about 15 minutes for vacuum-packed chestnuts. Drain, reserving ½ cup of the liquid, and coarsely chop the chestnuts. Combine the reserved liquid in a saucepan with:
- ½ cup sugar
- (½ cup raisins)
- (½ cup chopped hazelnuts)
- Finely grated zest of 1 lemon
- Finely grated zest of ½ orange
- 3 tablespoons lemon juice
- 3 tablespoons orange juice
- 2 whole cloves
- 1 cinnamon stick
- ¼ teaspoon ground ginger
Bring to a simmer and simmer gently, uncovered, until the syrup is slightly reduced, about 10 minutes. Add the chestnuts and cook at the barest simmer until reduced to a syrup, about 25 minutes. Allow to stand for 30 minutes. Discard the cloves and cinnamon stick before serving.