Raspberry Sauce with a Scent of India

By loubaby • July 6, 2011 • 3 Comments

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Author Notes: I had something similiar at a great restaurant here in Tampa called Mise en Place served with a grilled duck breast...I recreated it at home and serve it instead with grilled chicken breast with a sprinkling of curry powder before grilling. - loubaby

Serves 4

1 cup water
1/3 to 1/2 cup sugar
2-3 tablespoons white wine vinegar
3 coriander pods, crushed
3 cardamon pods, crushed
1 vanilla bean pod
1 1/2 teaspoon fresh orange zest
2 cups fresh raspberries (or frozen)

In a medium saucepan combine water, 1/3 cup sugar, 2 tablespoons vinegar, crushed coriander and cardamon pods ( I crush them in a small baggie with my meat mallet) and the vanilla bean that you scrape the insides out of--include both the bean and scrapings,orange zest and raspberries. Bring this to a boil over medium heat; reduce heat and cook slowly 20 minutes until fruit has cooked.
Press mixture through a fine mesh strainer; press on everything to extract juices. Put mixture back in clean saucepan and cook again over medium heat to reduce and thicken--so it will drape over your chicken breast once cooked. Taste the mixture and add more sugar/vinegar as needed.
Note: To serve with Grilled Chicken Breasts: I season my chicken breasts with kosher salt, fresh ground pepper and a sprinkling of curry powder; brush with oil and grill. Sprinkle with chopped cilantro and serve with sauce.