Black Currant Rosemary Reduction (Printer view)

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

# What You'll 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 Suggestions:

01 -
  • Sophisticated Profile: A perfect balance of sweetness, acidity, and herbal notes.
  • Dietary Friendly: Naturally gluten-free, dairy-free, and vegan-friendly.
  • Quick and Easy: Requires only 5 minutes of prep and simple simmering.
02 -
  • Simmer Patiently: Allow the sauce to reduce by half to achieve the perfect syrupy consistency.
  • Freshness Matters: Use fresh rosemary sprigs rather than dried for the most aromatic results.
  • Allergen Check: If using store-bought jam or juice, always check the label for any hidden added allergens.
Go back