Chestnut purée has always felt like one of those quietly luxurious things — the kind of ingredient you imagine living in a tiny jar in a French grandmother’s pantry. I didn’t grow up with it, and the first time I tasted it, I thought: why are we not all eating this with a spoon like pudding?
This version is Nigella-inspired — just roasted chestnuts simmered with sugar and vanilla until soft, then blended into a kind of nutty velvet. It’s shockingly simple for something that tastes like you’ve stolen a moment from a patisserie. Sweet but not sickly, earthy but comforting. One of those recipes where you end up licking the spoon while pretending you’re cleaning up.
Why You’ll Love It
- Tastes like autumn in a jar — think sweet, nutty, creamy goodness.
- Minimal ingredients, big flavour — just four things you probably already have.
- Good hot or cold — works as a spread, a filling, or eaten straight from the fridge at midnight.
- Freezes like a dream — make a batch, portion it out, future-you will thank present-you.
- Not just for desserts — works beautifully with roast meats, or stirred into mash.
- Easy to dress up — add cinnamon, nutmeg, or even a glug of brandy if you’re feeling bold.
Ingredients
- 12 oz roasted chestnuts (peeled — I know, it’s a job, but worth it)
- 1 cup granulated sugar
- 2 cups water
- 1 tbsp vanilla extract
How to Make It
Simmer everything together:
Toss the chestnuts, sugar, and water into a saucepan and bring it up to a boil. Once it’s bubbling, turn the heat down and let it simmer — slow and steady — for about 25 to 30 minutes. You want most of the liquid to reduce, but not all of it.
Add a splash of soul:
Turn off the heat and stir in the vanilla. Do it while it’s still warm so the vanilla melts into everything like a little hug.
Time to blend:
Scoop out the chestnuts (use a slotted spoon if you fancy being neat) and drop them into a blender or food processor. Don’t toss the syrup! That’s your liquid gold.
Get the texture just right:
Blend the chestnuts, adding the reserved syrup little by little until you get the consistency you love. Some like it thick and spoonable, others smoother — like a nut butter. Up to you.
Cool and keep:
Let the purée cool at room temperature. It’ll thicken as it cools, and you’ll know it’s ready when it’s spreadable but still soft. Store in a clean jar or container, and try not to eat half of it before it makes it to the fridge.
Common Mistakes and How to Dodge Them
It turned out grainy — why?
You probably didn’t blend long enough, or maybe your chestnuts were a bit under-roasted. Add a splash more syrup and keep blending — it will smooth out.
My purée’s too runny. Can I fix it?
Yes! Just return it to the stove and simmer gently to reduce, or let it chill in the fridge — it thickens as it cools.
Too sweet / not sweet enough?
The sugar amount is flexible. Start with less next time or stir in a bit of icing sugar at the end if it needs a boost.
The flavour’s flat.
Try a pinch of salt or a dash of cinnamon — it wakes everything up.
Storage and Reheating
Fridge:
Keeps in a sealed jar or tub for 3–4 days. Give it a stir before using — it might separate slightly.
Freezer:
Portion it into small containers or even ice cube trays. Lasts 2–3 months. Thaw in the fridge overnight.
Reheating:
- Stovetop: Warm gently over low heat with a splash of water.
- Microwave: 30-second bursts, stir between each. Not too hot or it’ll dry out.
Frequently Asked Questions
Can I use pre-cooked chestnuts from a jar?
Absolutely. Just make sure they’re plain and unsweetened.
What’s the difference between chestnut purée and chestnut spread?
Purée is neutral and less sweet. Chestnut spread (or crème de marrons) is sweetened and often flavoured — more like a dessert topping.
Can I add spices?
Yes — cinnamon, nutmeg, orange zest, even a splash of dark rum if you’re feeling festive.
How do I use it?
Spread it on toast, use it as cake filling, swirl into yogurt, dollop on pancakes, or serve alongside roast meats. It’s weirdly versatile.
Nutrition Facts (Per Serving):
- Calories: 24.9
- Fat: 0g
- Carbs: 6g
- Sugar: 0g
- Protein: 1g
- Sodium: 0mg
- Fiber: 1g
Try More Nigella Recipes:
Nigella Chestnut Puree
Description
A warm, sweet, nutty purée made from roasted chestnuts and vanilla — smooth enough for dessert, cozy enough for toast, and rich enough to elevate anything it touches.
Ingredients
Instructions
- Simmer chestnuts, sugar, and water for 25–30 mins until liquid reduces.
- Stir in vanilla off the heat.
- Blend chestnuts with reserved syrup until smooth.
- Cool, then store in a jar or container.
- Use as a spread, filling, or sneaky midnight spoon snack.
Notes
- Blend longer if grainy — patience helps.
- Adjust sugar to taste — it’s flexible.
- Stir in warm spices for variation.
- Store in fridge or freeze in small portions.