Black Currant Rosemary Reduction (Printable Version)

Tangy black currant and rosemary reduction with wine and balsamic notes. Ideal for roasted meats and game dishes.

# 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

# Directions:

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 to 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 Advice:

01 -
  • It comes together in less than half an hour, turning everyday roasted meats into something restaurant-worthy.
  • The balance between tart black currant and herbaceous rosemary hits that perfect sweet-savory note that makes people ask what you did differently.
  • It's naturally vegan, gluten-free, and dairy-free without sacrificing a single drop of flavor or richness.
02 -
  • Don't skip the initial dissolution of the jam because those undissolved bits can make your sauce grainy instead of silky smooth.
  • The reduction will continue to thicken as it cools, so pull it off heat when it's slightly less thick than you want it to be, or you'll end up with something too gelatinous.
03 -
  • Stir occasionally while simmering to ensure even reduction and to keep anything from caramelizing too much on the bottom of the pan.
  • Use a saucepan with a light-colored interior so you can actually see when the reduction reaches the right consistency instead of guessing.
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