Black Currant Rosemary Reduction (Printable Version)

A tangy reduction with aromatic rosemary and deep black currant flavors, ideal for drizzling over roasted meats or 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

# Steps:

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, stirring to incorporate.
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 transforms plain roasted meats or vegetables into restaurant quality plates with almost zero effort
  • The combination of tangy currant and earthy rosemary creates those complex flavors people think require culinary school
02 -
  • The sauce will continue thickening as it cools, so remove it from heat when it still looks slightly thinner than you want
  • Straining is optional but makes a huge difference if you're serving this for a special dinner
03 -
  • Use a stainless steel pan instead of aluminum to avoid any metallic reactions with the acidic ingredients
  • Don't walk away during the last five minutes of reduction it goes from perfect to burnt quickly
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