Tangy Sweet Black Currant Glaze (Printable)

Tangy-sweet glossy glaze with black currant preserves, ideal for finishing roasted meats and vegetables.

# What You 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 Advice:

01 -
  • It transforms ordinary roasted meats into something restaurant-worthy in about 10 minutes of actual work.
  • The tangy-sweet balance feels fancy but tastes like comfort, that rare combination that works for weeknight dinners and holiday tables alike.
02 -
  • Add the glaze during the last stretch of cooking, not at the beginning, or the sugars will burn and turn bitter before the meat finishes.
  • If your glaze seems too thin after simmering, you either needed more time on the heat or your flame was too low; a properly thickened glaze should visibly coat whatever you're using it on.
03 -
  • If black currant preserves are hard to find where you live, red currant or even sour cherry preserves work almost as well, though they'll be slightly less tart.
  • Brush the glaze on in thin layers during the last portion of cooking rather than one thick application, which helps it caramelize gorgeously without charring.
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