Deeply flavorful sauce with black currants, red wine, and herbs. Perfect for roasted meats and charcuterie.
# What You Need:
→ 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
# Directions:
01 - In a medium saucepan over medium heat, melt 1 tablespoon of the 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.
