California Golden Raisin and Toasted Cardamom Sauce

A savory spiced sauce to go with red meats of all kinds.
  • Yields 1 1/2 cups
  • Details

    • Serving Size: 1/4 cup


    • 1 teaspoon cardamom pods, remove pod
    • Zest and juice of 1 orange
    • 1 tablespoon unsalted butter
    • 2 shallots, peeled and diced fine
    • 2 cinnamon sticks
    • 1 cup California golden raisins
    • 1 cup port wine
    • 2 fresh bay leaves
    • 1 cup chicken stock
    • 2 tablespoons sherry vinegar


    In hot sautépan, toast cardamom until fragrant. Remove to coffee grinder and grind until fine; set aside. Bring pot of water to boil and reduce heat to simmer. Blanch orange zest for approximately 30 seconds; remove to ice water bath to cool. Strain well and chop fine. Set aside.

    In heavy-bottom pan over medium heat, melt butter, but do not brown. Add shallots and sauté until translucent. Add cardamom, orange zest, cinnamon sticks and raisins; sauté together for a few minutes. Deglaze with port wine and orange juice; reduce until almost dry. Add bay leaves along with stock and reduce by half to sauce consistency. Finish with sherry vinegar and season to taste.

    Note: For serving suggestion, see recipe for Mint Crusted Rack of Lamb and Seared Foie Gras with California Golden Raisins and Toasted Cardamom Sauce.

    Nutrition Facts Per Serving

    Calories 180 (11% from fat); Total Fat 2g (sat 1.5g, mono 1g, poly 0g, trans 0g ); Cholesterol 5mg; Protein 1g; Carbohydrate 30g; (Dietary Fiber 2g; Sugars 24g; ); Iron 1mg; Sodium 115mg; Calcium 29mg; Potassium 292mg

    This recipe is found in the following categories:

    Special Diet

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