Black Currant and Rosemary Reduction (Printer-friendly)

Rich and tangy black currant sauce with aromatic rosemary. Ideal for drizzling over roasted meats, game, or vegetables.

# Ingredient List:

→ Base

01 - 1 cup black currant juice (unsweetened)
02 - 1/2 cup dry red wine
03 - 2 tablespoons balsamic vinegar

→ Flavorings

04 - 2 tablespoons black currant jam
05 - 2 sprigs fresh rosemary
06 - 1 small shallot, finely chopped
07 - 1 clove garlic, minced

→ Seasoning

08 - 1/2 teaspoon freshly ground black pepper
09 - 1/4 teaspoon sea salt

# How-To Steps:

01 - In a medium saucepan over medium heat, combine black currant juice, red wine, balsamic vinegar, and black currant jam. Stir until the jam is completely dissolved.
02 - Add the rosemary sprigs, chopped shallot, and minced garlic to the pan, stirring to incorporate.
03 - Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15-18 minutes, stirring occasionally, until reduced by half and slightly thickened.
04 - Remove from heat. Discard rosemary sprigs. Strain the sauce through a fine-mesh sieve for a smooth finish, if desired.
05 - Season with salt and black pepper to taste. Serve warm as a sauce for lamb, duck, venison, or roasted vegetables.

# Expert Suggestions:

01 -
  • It transforms ordinary roasted meats into something restaurant worthy with barely any effort
  • The balance of tangy currant and earthy rosemary creates layers of flavor that people think took hours to master
02 -
  • The sauce will thicken slightly as it cools, so do not over reduce it in the pan
  • Straining is optional but worth it for that glossy restaurant style presentation
03 -
  • Use a wooden spoon to stir. You can feel when the sauce starts to thicken better than with metal
  • Pay attention toward the end of cooking. The reduction can go from perfect to too thick quickly
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