About this recipe:Coulis are basically very simple fruit purées. Serve with cheesecake, dense chocolate cake, ice cream or other desserts.
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)
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Method Prep:15min › Cook:5min › Ready in:20min
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.
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.