Black Currant Tangy Glaze (Printable)

Tangy-sweet glossy coating made with black currant preserves, balsamic vinegar, and honey for roasting and finishing.

# What Goes In:

→ 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 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's ready in 15 minutes but tastes like you spent an hour in the kitchen.
  • That tangy-sweet punch transforms even simple roasted chicken into something restaurant-worthy.
  • It works on everything from ham to Brussels sprouts, so you'll find yourself making it again and again.
02 -
  • If your glaze ends up too thick, a splash of water or a tiny bit more balsamic vinegar will loosen it right up without breaking the balance.
  • Straining the glaze through a fine mesh sieve before using gives you a silkier, more refined finish that makes all the difference if you're serving it to people you want to impress.
03 -
  • A fine mesh sieve is your friend if you want a completely smooth glaze with no fruit texture, but honestly, some people love the little bits of currant suspended in there.
  • Make a double batch and keep it in your fridge, because once people taste it, you'll be making roasted vegetables constantly just to have an excuse to use it again.
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