Black Currant Tangy Glaze (Printable)

Tangy-sweet black currant glaze perfect for enhancing meats and vegetables with a glossy finish.

# 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

# How To Make It:

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 mixture.
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 Tips:

01 -
  • It's ridiculously quick to make, ready in 15 minutes, which means you can elevate a simple roast without adding stress to your cooking day.
  • The balance of sweet and tangy feels elegant and complex, but honestly, the hardest part is just stirring a pan.
  • This glaze works on almost everything, so you'll find yourself making it over and over for different meats and vegetables.
02 -
  • Don't let the glaze boil aggressively or it'll reduce too much and become thick and sticky rather than glossy and brushable—medium heat is truly your friend here.
  • If you're using this to brush on meat during the last 20 to 30 minutes of cooking, apply it in the last few minutes or it might burn; the jam base can char quickly under direct heat.
03 -
  • Make this glaze while your meat is resting or roasting so you're not juggling pans at the last moment; it stays warm if you cover the saucepan loosely.
  • If you're unsure whether your glaze is thick enough, remember it'll continue to set slightly as it cools, so slightly thinner is actually better than too thick.
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