Black Currant Reduction Sauce (Print)

Rich, tangy reduction made with black currants, red wine, and herbs for drizzling over roasted meats and charcuterie.

# Ingredients:

→ Fruit

01 - 1 cup fresh or frozen black currants

→ Liquids

02 - 1 cup dry red wine
03 - 1/2 cup chicken or vegetable stock
04 - 2 tablespoons balsamic vinegar

→ Aromatics

05 - 1 small shallot, finely chopped
06 - 1 sprig fresh thyme
07 - 1 bay leaf

→ Sweetener & Seasoning

08 - 2 tablespoons granulated sugar
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon fine sea salt

→ Finish

11 - 2 tablespoons cold unsalted butter, cut into cubes

# Instructions:

01 - In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add the chopped shallot and sauté for 2-3 minutes until softened and translucent.
02 - Add the black currants, red wine, stock, balsamic vinegar, thyme, bay leaf, sugar, salt, and pepper. Stir thoroughly to combine all ingredients.
03 - Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 15-20 minutes, stirring occasionally, until the liquid is reduced by approximately half and achieves a slightly syrupy consistency.
04 - Remove the thyme sprig and bay leaf from the saucepan.
05 - Using a fine mesh strainer, strain the sauce into a clean saucepan, pressing down firmly to extract all liquid from the solids. Discard the remaining solids.
06 - Return the strained sauce to low heat and whisk in the remaining cold butter cubes one at a time, until the sauce is glossy and smooth.
07 - Taste and adjust seasoning as needed. Serve warm drizzled over roasted meats or charcuterie.

# Pro Tips:

01 -
  • It turns modest ingredients into something that tastes like you spent hours perfecting it, when you really spent thirty-five minutes.
  • Black currants have this natural tartness that plays beautifully with rich meats, making every bite feel balanced and elegant.
  • You can make it ahead and reheat it gently, which means less stress when guests are arriving.
02 -
  • Don't skip straining the sauce; those cooked berries and solids will make it cloudy and grainy, and you want elegant and smooth.
  • The butter must be cold when you add it, and you must whisk it in slowly—if the sauce is too hot or you rush, the butter will break and you'll end up with greasy puddles instead of a silky emulsion.
  • Taste as you go because every bottle of wine and batch of currants has different sweetness and acidity levels, and the final seasoning adjustment is what separates good from unforgettable.
03 -
  • Buy your red wine with intention; this is not the time to use cooking wine or anything you wouldn't pour into a glass, because it will dominate the final taste.
  • If you're nervous about the butter emulsion, keep your sauce warmer than room temperature but cooler than boiling, and add the butter slowly while whisking constantly—temperature control is everything.
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