Make Ahead

Raspberry Sauce with a Scent of India

by:
July  6, 2011
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
Ingredients
  • 1 cup water
  • 1/3 to 1/2 cups sugar
  • 2-3 tablespoons white wine vinegar
  • 3 coriander pods, crushed
  • 3 cardamon pods, crushed
  • 1 vanilla bean pod
  • 1 1/2 teaspoons fresh orange zest
  • 2 cups fresh raspberries (or frozen)
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.
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