Black Currant and Rosemary Reduction (Printable)

A rich, tangy reduction blending black currant juice with aromatic rosemary, ideal for drizzling over roasted meats.

# Components:

→ 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

# Method:

01 - In a medium saucepan over medium heat, combine black currant juice, red wine, balsamic vinegar, and black currant jam. Stir until jam is completely dissolved.
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. Season with salt and black pepper to taste.
05 - Transfer warm reduction to serving vessel. Use as sauce for lamb, duck, venison, or roasted vegetables.

# Expert Advice:

01 -
  • It transforms humble pantry staples into something restaurant-worthy without fussing over complicated techniques.
  • The balance of tart fruit and herbaceous rosemary means it elevates everything from duck to grilled vegetables without overwhelming them.
  • Twenty-five minutes from start to finish means you can make this while your meat rests, no stress.
02 -
  • The moment you taste it before reduction is not its final flavor—the concentration that happens during simmering deepens everything, so don't oversalt thinking it needs more.
  • If your reduction breaks or becomes watery halfway through, it usually means the heat spiked too high; just lower it and keep simmering, it will correct itself with time.
03 -
  • Taste your wine before it goes in the pan—I once used a bottle I would never drink, and it showed; good wine makes good sauce.
  • Don't skip the straining step if you want an elegant finish; the shallot and garlic bits add flavor but can muddy the appearance, and appearance matters when you're trying to impress someone.
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