Black Currant and Rosemary Reduction (Printable)

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

# Ingredient List:

→ 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 fully 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 Advice:

01 -
  • It transforms roasted meats into something restaurant-worthy in less than 30 minutes, no fuss required.
  • The balance of tart and herbal feels sophisticated enough to impress, yet it's forgiving enough that you can't really mess it up.
02 -
  • Don't walk away while it's reducing—sauces can go from glossy to scorched in what feels like a blink, especially once they thicken.
  • Taste before you season; jam and juice vary wildly in salt content depending on brands, so your palate is the most honest guide.
03 -
  • Make this sauce the day before and refrigerate it; the flavors settle and deepen overnight, and reheating is just a gentle warming on the stove.
  • If your sauce thickens too much as it cools, whisk in a splash of red wine or warm water to loosen it back up.
Go Back