- 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.