Maple Chestnut Sauce


  • 4 oz cooked and cleaned chestnuts
  • 3 fl oz Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 cup (8 fluid oz) heavy cream
  • 2 oz Apple Jack Brandy
  • 2 Tbsp (or 1 1/3 Tbsp) red wine vinegar
  • Salt and pepper
  • 1 cup water (8 fluid oz)


In a food processor puree chestnuts and water (can use a blender).  Place chestnut puree and red wine vinegar in a saucepan – reduce by half.  Add heavy cream and maple syrup – reduce by half.  Finish with Apple Jack Brandy, salt and pepper.

Photo Families Online Magazine.