How To Cook: |
|
|
1. Scald the peeled chestnuts overnight and remove any brownish skin left on them.
|
2. Place in a pot or casserole, add all other ingredients (except the wine or rum) and simmer until the chestnuts are tender.
|
3. Add the rum before removing from the heat.
|
4. Before serving, remove the orange and lemon rind and cloves.
|
TIP:
|
Scald the peeled chestnuts overnight and remove any brownish skin left on them.
|
Place in a pot or casserole, add all other ingredients (except the wine or rum) and simmer until the chestnuts are tender.
|
Add the rum before removing from the heat.
|
Before serving, remove the orange and lemon rind and cloves.
|
|