Winter Chestnut Jam
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large apples, sour e.g., Boskoop
- 200 g chestnut (s), cooked, vacuum-packed
- 1 tablespoon lemon juice
- 40 g butter
- 40 g cane suar
- 110 ml orange juice
- 35 g marzipan
- vanilla sugar
- cinnamon
- cardamom
- Clove (s), ground
Print Recipe
Pin Recipe Instructions
- Peel and core the apple, cut into small pieces and mix in a bowl with the lemon juice. Roughly chop the chestnuts. Set aside a few chestnuts beforehand for a decorative arrangement.
- Melt the butter in a non-stick pan. Add the cane sugar and let it caramelize slightly. Add apple and chestnut pieces. Deglaze with the orange juice and simmer at medium temperature for 5 - 10 minutes.
- Meanwhile, cut the marzipan into very small pieces. Put the mass from the pan in a sieve so that the excess liquid can drain off and pour it directly into a blender. Puree the still warm mass. Add the marzipan and season to taste with vanilla sugar, cinnamon, cardamom and cloves. Mix with a spoon until the marzipan has melted into the mass and you get a creamy mass. Arrange in a bowl decorated with the remaining chestnuts, e.g., in a porcelain mold with a diameter of 11 cm and a height of 5 cm.
- The puree tastes best warm, e.g., as a spread on a slice of plaited yeast.
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