Black Currant Glaze (Printable)

A tangy-sweet glossy glaze made with black currant preserves, balsamic, and honey for 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

# Method:

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've been cooking all day.
  • The balance of tangy, sweet, and savory works magic on nearly everything you brush it on.
  • Your kitchen fills with this incredible aroma that makes people ask what you're making before they even see it.
02 -
  • Don't walk away while it's simmering because a glaze can go from glossy to burnt faster than you'd think, and the smell of scorched fruit lingers.
  • If your glaze seems too thick after cooling, you can thin it with a tablespoon of water or vinegar, but start slowly because you can always add more.
03 -
  • Brush the glaze on during the last 20 to 30 minutes of cooking so it caramelizes without burning, and apply it in layers for a deeper finish.
  • Keep a small spoon nearby while the ham or meat roasts and baste occasionally so the glaze builds into something thick and lustrous.
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