Spiced Chestnut Butter, also called Conserve de Châtaigne, is a Christmas spiced nut butter or spread, made from peeled roasted chestnuts.
Spiced Chestnut Butter
By Sue Lau | Palatable Pastime
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Spiced Chestnut Butter (Conserve de Châtaigne) is my recipe of the day with the blogging group Sunday Funday. We post on Sundays with a weekly topic. This week we are sharing chestnut recipes. Glad you could join us!
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Chestnut Recipes (and a Water Chestnut Sneaky)
- Chestnut Soup with Bacon from Amy’s Cooking Adventures
- Mushroom & Chestnut Stuffed Pasta Shells from Mayuri’s Jikoni
- Roasted Chestnuts from Culinary Cam
- Schezwan Water Chestnuts in Lettuce Wraps from Sneha’s Recipe
- Seared Chicken with Chestnuts from A Day in the Life on the Farm
- Spiced Chestnut Butter from Palatable Pastime
Spiced Chestnut Butter
For this festive holiday recipe, you start with cooked and peeled chestnuts to make a lightly spiced nut butter. Aim for a creamy, smooth texture that’s thick yet spreadable.
Unlike other plain nut butters (think peanut butter, cashew butter, and so on), the spices turn this into a perfect holiday spread. We found the taste more in the line of apple butter than those aforementioned nut butters.
You can simply spread this on some nice bread (raisin walnut was a treat!) or crackers. Or you could use this as a filling for thumbprint cookies. You might even try some mixed into porridge or oatmeal.
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Spiced Chestnut Butter
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Spiced Chestnut Butter (Conserve de Châtaigne)
Ingredients
- 13 ounces organic peeled and steamed chestnuts I used Melissa's
- 1 cup orange juice
- 1 cup water
- 4- inch cinnamon stick
- 1 cup granulated sugar
- 2 tablespoons butter
- pinch ground cloves
- 1 teaspoon vanilla paste or extract
Instructions
- Simmer the chestnuts in the water and orange juice with cinnamon stick for 30 minutes over low heat.
- Discard cinnamon stick.
- Remove chestnuts and place in a food processor with 1/2 cup of the cooking liquid (reserve remainder of liquid); puree.
- Add the puree and sugar to the reserved cooking liquid in the pan along with ground cloves and butter.
- Cover over low heat until thick (about 30 minutes), keeping lid on the pan ajar to allow steam to escape, stirring about every 3-5 minutes or so.
- Remove from heat and stir in vanilla.
- Place into jars and refrigerate when cool.
Notes
Nutrition
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This sounds wonderful. I think it will find a place on one of my holiday buffets.