A rich, tangy reduction with aromatic rosemary and deep black currant flavors, perfect for drizzling over roasted meats or game.
# 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
# Preparation 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 and discard rosemary sprigs. Strain the sauce through a fine-mesh sieve for a smooth finish if desired. Season with salt and black pepper to taste.
05 - Transfer to a serving vessel and serve warm as an accompaniment to lamb, duck, venison, or roasted vegetables.
