Black Currant Rosemary Reduction (Printable)

Rich, tangy black currant and rosemary reduction 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 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 and 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 -
  • Rich, complex flavor with minimal effort
  • Naturally gluten-free, dairy-free, and vegan
  • Versatile enough for lamb, duck, or roasted root vegetables
  • Can be made ahead and reheated
02 -
  • Use high-quality unsweetened juice to control the sugar levels.
  • Fresh rosemary is essential for the characteristic aromatic aroma.
  • Watch the pan closely in the final minutes as the sauce can thicken quickly once reduced.
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