Black Currant Tangy Glaze (Printable format)

Glossy tangy-sweet glaze with black currant preserves, balsamic vinegar, and honey. Perfect finish for 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

# 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.
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 Advice:

01 -
  • This glaze makes everything taste like you spent hours on it, even though it comes together in fifteen minutes flat
  • The balance of sweet preserves and tangy balsamic creates restaurant worthy depth that instantly elevates simple roasted meats and vegetables
02 -
  • The glaze thickens considerably as it cools, so dont panic if it looks thinner than expected in the pan
  • Straining through a sieve takes an extra minute but creates that perfectly smooth restaurant quality finish
03 -
  • Double the batch and freeze half in ice cube trays for future quick glaze needs
  • Brush glaze onto your meat in layers during the last 30 minutes of roasting for maximum caramelization
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