Black Currant Glaze (Printer version)

A tangy-sweet, glossy glaze made with black currant preserves, ideal for adding a sticky, flavorful finish to roasted meats and vegetables.

# 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.
04 - Simmer gently for 5-7 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 20-30 minutes of cooking, or serve as a side sauce.

# Expert Advice:

01 -
  • It transforms ordinary roasted meat or vegetables into something restaurant-worthy in just 15 minutes, which means less stress and more compliments.
  • The tangy-sweet balance hits different every single time, cutting through richness without ever tasting one-note or cloying.
02 -
  • If your glaze looks grainy or separated, it usually means the heat was too high, so medium is truly your sweet spot and rushing it backwards will cost you.
  • Straining the glaze through a fine mesh sieve before using it is the difference between homemade and homemade-plus, especially if your preserves have seeds or chunks.
03 -
  • Keep your heat at medium and resist the urge to crank it higher, because glossy glaze lives in gentle simmering, not rapid boiling.
  • If you brush the glaze on too early, it can burn before your meat finishes cooking, so save it for those final 20 to 30 minutes and you'll get that beautiful caramelized finish instead.
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