Ingredients
1 pound chestnuts
2 tablespoons olive oil
1 pound seeded raisins
juice and grated rind of 1/2 lemon
1 stick cinnamon (1-inch)
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 cup sugar
Directions
Score chestnuts with a sharp knife on flat side; parboil 5 minutes and drain.
Place chestnuts in a frying pan with olive oil, and shake over hot fire about 5 minutes; remove brown skins and outer shells, cover with salted boiling water, and cook gently until tender; drain.
Cover raisins with water, add lemon juice and rind with spice; simmer until water is nearly absorbed, then add sugar and chestnuts, and cook until well blended; cool.
Serves 6.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org....Image [behind chestnuts] -- Ivan Rabuzin: Trees and Flowers. | 
