Black Currant Reduction (Printable Version)

Deeply flavorful sauce with black currants, red wine, and herbs for roasted meats.

# Components:

→ Fruit

01 - 1 cup (150 g) fresh or frozen black currants

→ Liquids

02 - 1 cup (240 ml) dry red wine
03 - 1/2 cup (120 ml) chicken or vegetable stock
04 - 2 tablespoons (30 ml) balsamic vinegar

→ Aromatics

05 - 1 small shallot, finely chopped
06 - 1 sprig fresh thyme
07 - 1 bay leaf

→ Sweetener & Seasoning

08 - 2 tablespoons (25 g) granulated sugar
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon fine sea salt

→ Finish

11 - 2 tablespoons (30 g) cold unsalted butter, cut into cubes

# Preparation 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. Stir to combine.
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.
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 to extract all liquid. Discard 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.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you really spent less than forty minutes.
  • The tangy-sweet balance makes any protein feel restaurant-worthy, whether it's a weeknight pork chop or proper venison.
02 -
  • Don't salt aggressively early on—the reduction concentrates everything, and under-seasoning at the start is far safer than correcting oversalting at the end.
  • The butter at the end isn't optional; it's what transforms a thin fruit syrup into a proper sauce that hugs your meat instead of sliding off.
03 -
  • Use frozen black currants without hesitation—they're often fresher than fresh and break down more predictably during cooking.
  • Whisk the butter in slowly and deliberately; rushing this step can cause the sauce to break or become greasy instead of silky.
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