Black Currant Rosemary Reduction (Printable)

Rich, tangy reduction with aromatic rosemary and deep black currant flavors, ideal for drizzling over roasted meats or game.

# 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

# Directions:

01 - In a medium saucepan over medium heat, combine black currant juice, red wine, balsamic vinegar, and black currant jam. Stir until jam dissolves completely.
02 - Add rosemary sprigs, chopped shallot, and minced garlic to the pan.
03 - Bring 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 and discard rosemary sprigs. Strain sauce through fine-mesh sieve for smooth finish if desired.
05 - Season with salt and black pepper to taste. Serve warm with lamb, duck, venison, or roasted vegetables.

# Expert Suggestions:

01 -
  • It comes together in 25 minutes but tastes like you spent hours coaxing out these flavors.
  • One batch transforms roasted duck, lamb, or even humble roasted carrots into something restaurant-worthy.
  • It's naturally vegan and gluten-free, so you're not sacrificing anything to make it shine.
02 -
  • Don't skip the simmering time thinking you can rush it—the reduction needs every minute to develop that glossy body and concentrated taste, or you'll end up with something too thin and sharp.
  • If you strain the sauce while it's still hot, it pours smoothly; let it cool slightly and it thickens almost immediately, which is when you know it's working.
03 -
  • Use a white or light-colored saucepan so you can actually see the color changing and judge the reduction accurately—dark pans make it impossible to tell when you've reached the right consistency.
  • Never let it boil hard once you've reduced it; a gentle simmer is all you need, and it prevents any bitterness from developing in the black currants.
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