• 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 (Calories from Fat 11%); Total Fat 2 ( Saturated Fat 1.5; Trans Fat 0; ); Cholesterol 5; Sodium 115; Potassium 292; Total Carbohydrate 30; Dietary Fiber 2; Sugars 24; Protein 1; Calcium 29; Iron 1;

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