Black Currant and Rosemary Reduction

Rich, 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

# How-To 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.

03 - Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15-18 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's the kind of sauce that makes people pause mid-bite and ask what you did to make it taste like that.
Takes barely half an hour but tastes like you've been cooking all day.
Works beautifully with almost anything you roast, from venison to root vegetables.

02 -

Don't walk away while it's reducing; the moment you're not looking is when it goes from perfect to syrupy.
If your reduction seems thin at the end, you can always put it back on the heat for another few minutes—it thickens more as it cools.

03 -