Black Currant Glaze (Print)

A tangy-sweet, glossy glaze made with black currant preserves, ideal for roasted meats, vegetables, or glazed ham.

# Components:

→ 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 glaze mixture.
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.

# Chef Secrets:

01 -
  • It comes together in 15 minutes total, which means you can add restaurant-quality shine to weeknight dinners without the fuss.
  • The balance of tart, sweet, and spicy tastes like it took hours to develop, but it's honestly just five ingredients doing their thing.
  • It works on nearly everything—ham becomes the centerpiece, roasted root vegetables get complex depth, and even simple roasted chicken feels elegant.
02 -
  • If you find your glaze is a bit chunky or has whole fruit pieces and that bothers you, pushing it through a fine mesh sieve transforms it into something silky and professional looking, though I often skip this step and love it chunky.
  • The difference between a glaze that sticks and one that slides off is timing and heat; brush it on during cooking, not after, so it can meld and caramelize rather than just sit on the surface.
03 -
  • If you don't have fresh thyme, dried thyme works beautifully—just use half the amount since dried is more concentrated and intense.
  • The glaze will thicken more as it cools, so if it seems a touch thin when you pull it off the heat, trust the process and let it sit for a minute before deciding it needs more cooking.
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