Tangy Black Currant Glaze (Printable Version)

Tangy-sweet glaze with black currant preserves and balsamic. Ideal for meats, vegetables, and ham.

# What You'll Need:

→ 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

# Directions:

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 to the saucepan.
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 Hints:

01 -
  • It takes just 15 minutes total but tastes like you've been simmering it for hours.
  • The tang of black currant cuts through rich meats in a way that feels sophisticated without being fussy.
  • One batch glazes an entire ham or enough to dress up a simple roasted chicken and vegetables.
02 -
  • If your glaze breaks or looks grainy, strain it through a fine mesh sieve and it'll transform into something perfectly smooth and elegant.
  • Don't skimp on the simmering time, those extra minutes allow the flavors to marry and the consistency to set up properly, rushing this step leaves you with a watery sauce.
03 -
  • Keep the heat at medium and resist the urge to crank it up, high heat can cause the glaze to scorch and develop bitter notes.
  • If you're glazing meat, brush it on during the last 20 to 30 minutes of cooking so the sugars caramelize without burning, a second coat in the final 5 minutes creates an extra glossy finish.
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