Best Nesselrode Sauce Recipes

NESSELRODE SAUCE

Nesselrode Sauce image

Count Nesselrode was a 19th-century Russian diplomat who lived and dined quite lavishly. As a result, he had a number of rich dishes dedicated to him by chefs. The most famous is Nesselrode pudding, developed by his head chef Mouy. This dessert sauce just lovely over ice cream or vanilla cake.

Provided by Molly53

Categories Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

8 ounces Oregon Fruit canned cherries in syrup (or other fruit)
1/2 cup chopped candied fruit (fresh or drained canned pineapple may be substituted if you dislike candied fruit)
1/2 cup good quality orange marmalade
1/2 cup chopped candied ginger
1/2 cup dark rum

Steps:

Place all ingredients in a saucepan.
Heat over medium heat, stirring constantly, until the pineapple is cooked through and the sauce is thick and syrupy (about 5- 10 minutes).
Store sauce in a covered container in the refrigerator for up to a week (if it lasts that long).

Nutrition Facts : Calories 104.8, Fat 0.1, Sodium 12.2, Carbohydrate 19.2, Fiber 0.8, Sugar 17.3, Protein 0.3

NESSELRODE FRUIT SAUCE

Nesselrode Fruit Sauce image

Nesselrode is named after one Count Nesselrode, as are a number of dishes that are made with chestnuts or chestnut puree. This is according to Larousse Gastronomique, the French food encyclopedia. Larousse doesn't say why chestnuts are associated with the Count, a 19th century Russian diplomat who negotiated the Treaty of Paris after the Crimean War, but it does note that nesselrode pudding was created for the count by his chef Monsieur Mouy. This sauce may be used for making Nesselrode pie. Cooking time is steeping time.

Provided by Molly53

Categories Dessert

Time P4DT5m

Yield 2 cups

Number Of Ingredients 7

Ingredients

2/3 cup marsala wine, warmed
2/3 cup golden raisin
2/3 cup dried currant
3 tablespoons minced candied red cherries
3 tablespoons minced candied orange peel
3 tablespoons minced candied citron peel
2/3 cup finely chopped chestnuts

Steps:

Combine all ingredients in a nonreactive container or glass jar.
Let flavors blend for at least 4 days or up to 2 weeks.

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