Nesselrode Fruit Sauce

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.

• Ready In: 96 hrs 5 mins
• Yields: 2 cups

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

Directions

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