Nesselrode Sauce

Name: Nesselrode Sauce
Cuisine: France
Ingredients: ½ cup golden raisins; ¼ cup chopped candied citron or candied orange peel, or the grated zest of 1 small orange; ¼ cup chopped candied citron or candied orange peel, or the grated zest of 1 small orange; ½ cup dried currants; ¼ cup chopped candied citron or candied orange peel, or the grated zest of 1 small orange; 1 teaspoon pure vanilla extract (or to taste, if the chestnut puree is already flavored with vanilla); 1 teaspoon pure vanilla extract (or to taste, if the chestnut puree is already flavored with vanilla); Sugar, if needed; ½ cup dark or light rum or a mixture of rum and amaretto or Frangelico liqueur; ¾ cup cooked chestnuts, drained and rinsed, crumbled into coarse pieces (see note); ½ cup dark or light rum or a mixture of rum and amaretto or Frangelico liqueur; ½ cup dark or light rum or a mixture of rum and amaretto or Frangelico liqueur; ½ cup dark or light rum or a mixture of rum and amaretto or Frangelico liqueur; ½ cup dark or light rum or a mixture of rum and amaretto or Frangelico liqueur; 1 cup chestnut puree (1 small can, about 8 ounces; or use ;pureed cooked fresh chestnuts; see note); 1 cup chestnut puree (1 small can, about 8 ounces; or use ;pureed cooked fresh chestnuts; see note)

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

This rich but easy-to-make sauce is named after Count Karl Nesselrode, who was a Russian diplomat in the 1860s. The original sauce was created by his chef, M. Morey, for the Count’s entertainment. (Little did Nesselrode know what he’d be remembered for.)

Ingredients

½ cup golden raisins
½ cup dried currants
¼ cup

Europe
France
Sauce
Dessert
Vegetarian
Mediterranean

Method

In a bowl, combine the raisins, currants, citron or orange peel or zest, crumbled chestnuts and rum and/or liqueur. Stir in the chestnut puree and vanilla until smooth. Sweeten with sugar to taste if you are using unsweetened chestnut puree. Cover and refrigerate at least overnight. If possible, let the sauce mellow and ripen for a week or two.
Bring the sauce