Black Currant and Rosemary Reduction (Printable Page)

Rich, tangy black currant sauce with aromatic rosemary. Perfect for drizzling over roasted meats, duck, venison, or grilled vegetables.

# 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

# Step-by-Step Guide:

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 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 Tips:

01 -
  • It comes together in just 25 minutes, making you look far more skilled in the kitchen than you actually are.
  • The rosemary and black currant combination is sophisticated enough to impress, yet tastes like something you've always known.
02 -
  • Don't skimp on the simmering time or your sauce will taste thin and watery instead of rich and concentrated.
  • If you forget to remove the rosemary sprigs before serving, they'll keep releasing flavor and can become bitter, so don't skip that step.
03 -
  • Use a wooden spoon for stirring so you can feel the sauce's consistency developing and won't accidentally scratch your pan.
  • Taste the reduction at the 15-minute mark to see how concentrated it's becoming, then decide if it needs another minute or two, since stovetop intensity varies.
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