Rich, tangy black currant sauce with aromatic rosemary. Ideal for roasted meats, game, and vegetables.
# 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:
01 - In a medium saucepan over medium heat, combine black currant juice, red wine, balsamic vinegar, and black currant jam. Stir continuously until jam is fully dissolved.
02 - Add rosemary sprigs, chopped shallot, and minced garlic to the saucepan and stir to incorporate.
03 - Bring mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15 to 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 consistency if desired.
05 - Season with salt and black pepper to taste. Serve warm as an accompaniment for lamb, duck, venison, or roasted vegetables.
