# What You Need:
→ Fruit
01 - 1 cup fresh or frozen black currants
→ Liquids
02 - 1 cup dry red wine
03 - 1/2 cup chicken or vegetable stock
04 - 2 tablespoons balsamic vinegar
→ Aromatics
05 - 1 small shallot, finely chopped
06 - 1 sprig fresh thyme
07 - 1 bay leaf
→ Sweetener & Seasoning
08 - 2 tablespoons granulated sugar
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon fine sea salt
→ Finish
11 - 2 tablespoons cold unsalted butter, cut into cubes
# How-To Steps:
01 - In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add the chopped shallot and sauté for 2-3 minutes until softened and translucent.
02 - Add the black currants, red wine, stock, balsamic vinegar, thyme, bay leaf, sugar, salt, and pepper to the saucepan. Stir to combine thoroughly.
03 - Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 15-20 minutes, stirring occasionally, until the liquid is reduced by about half and slightly syrupy in consistency.
04 - Remove the thyme sprig and bay leaf from the saucepan.
05 - Using a fine mesh strainer, strain the sauce into a clean saucepan, pressing down firmly to extract all liquid. Discard the solids.
06 - Return the strained sauce to low heat and whisk in the remaining cold butter cubes one at a time, until the sauce is glossy and smooth.
07 - Taste and adjust seasoning as needed. Serve warm drizzled over roasted meats or charcuterie.
