Sweetened Chestnut Purée

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 10/14/21
Chestnut puree

Jean-Christophe Riou  / Getty Images

Prep: 30 mins
Cook: 45 mins
Total: 75 mins
Servings: 6 servings
Nutrition Facts (per serving)
390 Calories
2g Fat
92g Carbs
2g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 390
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 92g 33%
Dietary Fiber 0g 0%
Total Sugars 33g
Protein 2g
Vitamin C 53mg 266%
Calcium 28mg 2%
Iron 1mg 7%
Potassium 642mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nothing says the holidays like chestnuts—but you can do something with them beyond roast them over the proverbial open fire. If you've wondered if there's something creative you can do with them, the answer is yes. In the United States, the use of chestnuts in cooking is less common or at least not as familiar as it is in Europe, where this versatile nut is a dessert staple. You can turn chestnuts into flour, use them in a soup, or puree them to be used in Turkish karyoka, a rich chocolate-covered snack.

While you can buy canned sweetened chestnut puree, it's hard to beat making your own. This recipe for sweetened chestnut puree can be used in many desserts, such as the French recipe Mont Blanc. When combined with whipped cream, chestnut puree makes a great Hungarian-style filling.

Ingredients

Steps to Make It

  1. Center a rack in the oven and heat to 400 F. Cut an "x" into the flat side of each chestnut shell. Place the chestnuts in a single layer on a rimmed sheet pan.

  2. Roast until the shells begin to peel back, about 15 to 20 minutes, stirring after 10 minutes.

  3. Remove from the oven and let cool 5 minutes. Peel the shells and let the chestnuts cool completely.

  4. In a medium saucepan, bring the chestnuts, sugar, and water to a boil. Reduce the heat and simmer until most of the liquid has evaporated, 25 to 35 minutes.

  5. Remove from heat and stir in vanilla. Strain the chestnuts, reserving the liquid.

  6. Blend chestnuts in a food processor until smooth. While the food processor is running, slowly add as much reserved liquid as necessary through the food chute to achieve the desired consistency.

  7. Let cool completely before refrigerating.

Tips

You can use sweetened chestnut puree in a number of ways. Here are some of our favorites.

  • Spread on top of quick breads, toast, waffles, French toast, or pancakes
  • Swirl it into plain yogurt, ricotta cheese, or oatmeal.
  • Mix the puree into frosting for a cake or cupcake.

Variation

You can add chocolate to this to make it a chocolate chestnut puree. Melt 2 ounces of dark chocolate and add to the blender with the chestnuts and the boiled sugary water until you reach the desired consistency.

How to Store Sweetened Chestnut Puree

Sweetened chestnut puree will keep in the refrigerator, covered, for a week to 10 days. For longer storage, you can freeze it in an airtight container for up to six months.