Currant coulis (cooked)

    20 min

    Coulis are basically very simple fruit purées. Serve with cheesecake, dense chocolate cake, ice cream or other desserts.

    36 people made this

    Serves: 4 

    • 125 g (4½ oz) redcurrants, stalks removed
    • 125 g (4½ oz) blackcurrants, stalks removed
    • 50 g (1¾ oz) sugar, or to taste
    • orange or lemon juice or crème de cassis (optional)

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Place the fruit in a medium saucepan with the sugar. Cook over a low heat, stirring occasionally, until the sugar dissolves. The fruit should be soft with the juices running from it. Taste and add more sugar if necessary.
    2. Press the fruit through a sieve. Taste and, if you like, sharpen the flavour with a little orange or lemon juice, or add crème de cassis for a sweeter flavour.

    Some more ideas

    Gooseberries can be prepared in the same way. Use 250 g (9 oz) topped and tailed fruit and add 2 fresh elderberry flowerheads or 2 tbsp elderflower cordial and a little water to cook with the fruit. Serve with desserts or ice-cream. Or add less sugar and serve with cooked mackerel. * For rhubarb coulis, use 250 g (9 oz) fruit, sweeten with sugar or honey and flavour with ground ginger. * Make quick coulis with fruit canned in natural juice. * Dried fruit (soaked to plump if needed), used alone or in combination with fresh fruit, make delicious coulis. Cook the dried fruit if necessary before puréeing.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Lovely way to use glut of fresh blackcurrants. Very nice with vanilla ice cream.  -  04 Aug 2015