California Golden Raisin and Toasted Cardamom Sauce
A savory spiced sauce to go with red meats of all kinds.
- 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
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