Black Currant Reduction (Printable)

Concentrated black currant sauce with red wine and herbs, ideal for roasted meats and charcuterie.

# Components:

→ Fruit

01 - 1 cup fresh or frozen black currants

→ Liquids

02 - 1 cup dry red wine
03 - 1/2 cup chicken or vegetable stock
04 - 2 tablespoons balsamic vinegar

→ Aromatics

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

→ Sweetener & Seasoning

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

→ Finish

11 - 2 tablespoons cold unsalted butter, cut into cubes

# Method:

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 reduction.
05 - Using a fine mesh strainer, strain the sauce into a clean saucepan, pressing down to extract all liquid and 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 transforms ordinary roasted meats into restaurant-quality dishes without requiring any fancy culinary school training.
  • The balance of tart currants and silky butter creates a sauce so elegant it makes you feel like you've cracked some secret code.
  • You can make it ahead, which means less stress when guests arrive and more time to actually enjoy them.
02 -
  • The cold butter must stay cold and be whisked in slowly, or you'll end up with a broken, separated sauce that tastes fine but looks sad—I learned this the hard way when I got impatient.
  • Don't skip straining unless you enjoy bits of currant skin between your teeth; that one extra step separates homemade from actually impressive.
03 -
  • For a deeper, almost mysterious flavor, replace a quarter of the red wine with crème de cassis—it sounds fancy but it's just blackcurrant liqueur and it changes everything about the sauce's personality.
  • If your sauce breaks or looks separated after adding butter, whisk in a teaspoon of cold water or stock to bring it back together—this rescue trick has saved more than one dinner party.
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