Black Currant and Rosemary Reduction (Print)

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

# Ingredients:

→ 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

# Instructions:

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.

# Pro Tips:

01 -
  • It comes together in 25 minutes but tastes like you've been simmering it all day.
  • The tanginess of black currants paired with rosemary creates a flavor that feels both elegant and deeply comforting.
  • One batch makes enough to drizzle generously over everything from roasted vegetables to leftover proteins throughout the week.
02 -
  • Don't skip the fine-mesh sieve if you want restaurant-quality smoothness; the shallot and garlic can make the texture grainy if left in, even though the flavor is good either way.
  • The reduction continues to thicken slightly as it cools, so pull it from the heat when it looks just slightly looser than your target consistency.
03 -
  • Buy unsweetened black currant juice from the health food section rather than cordials or drinks, which contain added sugars that'll throw off the balance of your sauce.
  • If you can't find fresh rosemary, use one dried teaspoon instead, as dried herbs are more concentrated and a little goes a long way in a reduction like this.
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