Black Currant Glaze Tangy Sweet (Printer-friendly)

Glossy tangy-sweet glaze with black currant preserves, balsamic, and honey for roasted meats and vegetables.

# Required Ingredients:

→ Glaze Base

01 - 1/2 cup black currant preserves or jam
02 - 1/4 cup balsamic vinegar
03 - 2 tablespoons honey
04 - 2 tablespoons Dijon mustard
05 - 2 tablespoons unsalted butter
06 - 1 tablespoon brown sugar

→ Flavorings

07 - 1 teaspoon fresh thyme leaves, optional
08 - 1/2 teaspoon ground black pepper
09 - Pinch of salt

# How-To Steps:

01 - In a small saucepan, combine black currant preserves, balsamic vinegar, honey, Dijon mustard, butter, and brown sugar.
02 - Set over medium heat and stir until the butter melts and the mixture becomes smooth.
03 - Add thyme if using, black pepper, and a pinch of salt.
04 - Simmer gently for 5 to 7 minutes, stirring occasionally, until the glaze thickens and becomes glossy.
05 - Remove from heat. Use immediately to brush over roasted meats, baked vegetables, or ham during the last 20 to 30 minutes of cooking, or serve as a side sauce.

# Expert Suggestions:

01 -
  • It comes together in under 15 minutes but tastes like you spent hours in the kitchen.
  • The balance of tart and sweet works on practically anything, from ham to roasted carrots, making it endlessly useful.
  • One batch glazes an entire meal, so you're not juggling multiple sauces on a busy night.
02 -
  • Don't skip the simmering time, even though you'll be tempted, because the heat is what transforms it from sticky jam soup into a proper glaze.
  • If you end up with seeds or pulp that bothers you, a quick push through a fine sieve before using makes it silky smooth and more refined.
03 -
  • Brush the glaze on during the final stages of cooking rather than from the start, so it caramelizes without burning.
  • A pastry brush with natural bristles holds just the right amount and distributes it evenly across whatever you're glazing.
Go back