Black currant sauce with smoked salt and rosemary
A source of antioxidants and vitamins, this black currant sauce with smoked salt and rosemary has a rich flavor, perfectly complementing meat dishes and salads. The combination of sweetness and smokiness makes it a unique and healthy addition to the diet.
If the black currants (500 g) are frozen, slightly thaw them and keep the juice. Finely chop fresh rosemary (8 g).
Heat olive oil (15 g) in a saucepan, add the rosemary, and heat for 30-40 seconds without browning. Add the currants, stir, pour in dry red wine (200 g), and bring to a boil. Boil for 4-5 minutes to evaporate the alcohol while keeping the wine flavor in the sauce.
Add allulose (60 g), balsamic vinegar (15 g), and smoked salt (3 g). Simmer for 7-10 minutes on low heat until the berries become soft and the sauce noticeably thickens. If a smoother texture is needed, briefly blend with an immersion blender, but do not turn the sauce into a completely smooth puree.
Add smoked salt carefully: its saltiness and smokiness vary among different producers. Store the sauce in the refrigerator for 5-7 days.
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