Black Currant and Rosemary Reduction (Printable Version)

Rich tangy sauce with aromatic rosemary and deep black currant flavors for drizzling over roasted meats or game.

# What You Need:

→ 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

# 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.
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 Pointers:

01 -
  • Incredible Depth: The combination of unsweetened juice and balsamic vinegar provides a professional-grade tartness.
  • Quick Prep: Go from raw ingredients to a finished sauce in just 25 minutes.
  • Versatile: Naturally vegan and gluten-free, making it a safe and delicious choice for any guest.
02 -
  • Consistency Check: The sauce should be reduced by half to achieve the ideal thickness for drizzling.
  • Aromatics: Don't forget to discard the rosemary sprigs before serving to keep the texture pleasant.
  • Temperature: Reheat gently on the stove if making the reduction ahead of time to maintain its glossy sheen.
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