Raspberry Sauce With A Scent Of India

• 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)

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.

water, sugar, white wine vinegar, coriander pods, cardamon pods, vanilla bean pod, fresh orange zest, fresh raspberries

Taken from food52.com/recipes/13100-raspberry-sauce-with-a-scent-of-india (may not work)