Sweet Chestnuts

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the Recipe

Sweet chestnuts mark the Portuguese autumn, especially around São Martinho, when the chestnut tree and new wine enter the table conversation.

The recipe combines chestnuts cooked in sugar syrup, often scented with cinnamon, star anise, or lemon peel, until they are soft and shiny.

As with many Portuguese recipes, there are variations by region, family, and cook — some versions are drier, while others are more syrupy.

Ingredients

• 500 g of fresh chestnuts
• 300 g of sugar
• 400 ml of water
• 1 cinnamon stick
• 2 cloves
• Zest of half a lemon
• 1 pinch of salt

Preparation Method

1. Lightly cut each chestnut on the convex side to prevent them from bursting during cooking.
2. Place the chestnuts in cold water, bring to a boil, and cook for about 10 minutes after boiling.
3. Drain, remove the shell and the inner skin while still warm.
4. In a large pot, dissolve the sugar in water with cinnamon, cloves, lemon, and salt.
5. Add the cleaned chestnuts and cook over low heat, stirring occasionally, until the syrup thickens and the chestnuts become soft.
6. Remove from heat and let cool in the syrup to absorb aroma.
7. Serve warm or at room temperature, with syrup on top.

Tips from Empório Portugal

• Fresh autumn chestnuts provide better texture than very dry chestnuts.
• Cooking them first makes peeling easier and reduces time in the syrup.
• Modest portions work well as a snack or dessert.

Possible Substitutions in Brazil

• Frozen peeled chestnuts can be used out of season, with time adjustments.
• Star anise replaces cloves in more aromatic versions.

Pairing

Young red wine or jeropiga from São Martinho, for adults, in moderation. It also pairs well with black tea or coffee. Content intended for those over 18 years old. Drink responsibly.