Black Currant and Rosemary Reduction (Printable)

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

# 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 dissolved completely.
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 -
  • The perfect balance of sweet, tart, and herbal flavors.
  • Quick and easy to prepare in just 25 minutes.
  • Completely vegan, gluten-free, and dairy-free for inclusive dining.
02 -
  • Remember to discard the rosemary sprigs before serving to maintain the sauce's texture.
  • Always check the labels on commercial jam or juice to ensure they fit your dietary needs.
  • Stir occasionally while simmering to help the sauce thicken evenly without sticking.
Go Back