This rich, luscious sauce is fantastic served with salmon or other grilled protein!
1 cup chicken stock
1 shallot, peeled and minced
1 teaspoon thyme leaves
3 cups black currants
1 tablespoon honey
½ cup balsamic vinegar
1 teaspoon unsalted butter
Sea salt and fresh ground pepper
1. Pour chicken stock into a medium saucepan over medium high heat and simmer to reduce the chicken stock by half. Add the shallot to the chicken stock and cook until the shallot is soft and golden. Continue to reduce the stock for a few more minutes. Add in the thyme leaves and the currants, coating the currants with the chicken stock. Add in the honey and the vinegar.
2. Simmer the sauce over low heat for about 7 to 10 minutes, or until the black currants have softened and extruded their juices. You can use the back of a wooden spoon to press against the berries to crush them lightly. Add in the butter and melt, stirring occasionally. Season with salt and pepper as needed.