Kuri Kanroni (栗の甘露煮), or chestnuts in heavy syrup, is often used in many Japanese sweets: in few wagashi like Kuri Yōkan and Kuri Manju, in cakes and desserts like Mont Blanc, and in Osechi Ryori (the traditional Japanese New Year food) like Kuri Kinton. The chestnuts are simmered in simple syrup and have a beautiful deep yellow-mustard color to them.
Enjoy It? Share it!
Never miss another new recipe!
Sign up and receive the Just One Cookbook email newsletter.
Disclosure: Just One Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.