Ready-to-eat Preserved Chestnuts - 5.2 oz
Item #: NTC201
Our Price: $5.75
 
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46 units available

Description 

 

Why bother spending time cracking and peeling fresh chestnuts?

There's no need with these delicious peeled, cooked & ready to eat chestnuts. Even better, they''re pasteurized and are shelf stable; no special overnight shipping required!

Wonderful in creamy chestnut soup, spreads, salads, with vegetables (brussel sprouts!), holiday stuffing, desserts - just about anywhere! They also make great snacks right out of the bag.

These peeled chestnuts are fully cooked and ready to use, yet retain a wonderful fresh chestnut flavor.  The special sous vide processing & cooking method (right in the bag) means that all the flavorful juices remain right where they should - in the nut!  Each bag contains 15 - 20 pieces.

Ready to Eat Preserved Chestnuts are shelf stable, but we suggest you keep them refrigerated for even longer shelf life.

 

Certified Kosher by the Orthodox Union.

 

5.2 oz sealed package


Product of China

 

 

Find even more delicious recipes at the Earthy Delights Blog!

Recipes

Double Cranberry-Orange Chestnut Bread
Here’s a holiday fruit & nut bread that EVERYONE can enjoy. Unlike the dense, heavy traditional fruitcakes filled with luridly colored candied fruit, our Double Cranberry-Orange Bread is light in texture and not too sweet. Each bite is bursting with tangy fresh and dried cranberries, plus orange zest & juice. It’s the perfect end to a meal or accompaniment to a cup of tea or hot cocoa on a brisk wintry night. You can mix and match any of your favorite dried fruit and nuts. This recipe lends itself perfectly to variations.
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Chestnut Marmalade (Marmellata di Castagne)
Chestnut marmalade is nothing like a citrus marmalade; there’s not a drop of citrus in it. Smooth & creamy, full of sweet chunks of chestnut, chestnut marmalade is delicious spread on hot buttered toast, but it also makes a wonderful addition to cakes, cookies and other desserts. Chestnut marmalade also just happens to be quite easy to make. It does take a little bit of effort to remove the shells from the fresh chestnuts, but it’s worth it. And if you really want to make it easy, you can even use frozen or preserved chestnuts that have already had the shells removed.
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Chestnut Stuffed Mushrooms
Stuffed mushrooms get a major makeover in this imaginative - and delicious - recipe.

Submitted by Elaine Conte

Honorable Mention 2015 Chestnut Recipe Contest
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Chestnut, Porcini Mushroom & Pancetta Pasta
Porcini mushrooms, pancetta and pasta pair up nicely with tender, savory chestnuts in this mouthwatering dish.

Submitted by Elaine Conte

Honorable Mention 2015 Chestnut Recipe Contest
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Asian Chestnut Dip
This refreshing recipe combines the unique flavor and texture of chestnuts with classic Asian ingredients to create a dip that the whole family will enjoy.

Submitted by Roxanne Chan, Albany, California

Honorable Mention 2015 Chestnut Recipe Contest
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Print Recipe

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