Blackcurrants are one of those ingredients, like ramps or rhubarb, that show up for only a brief window each year. And each time, they inspire major food nerd obsession. If you’ve spotted someone leaning in to chat with a farmer at your local market over the last few weeks, whispering conspiratorially while furtively glancing around, they were probably discussing the date to expect the arrival of blackcurrants. Once the currants hit wherever you are, you’ll want to snap them up and make a big batch of this blackcurrant coulis recipe.
Coulis, a term of French origin, is a sauce made from puréed and strained vegetables or fruits. The fruit versions – like this blackcurrant concoction – are usually used as a sweet topper over desserts. It’s incredibly simple to make and results in a sauce that can be refrigerated or frozen to extend its life. Keep it on hand to drizzle over yogurt or desserts, or even consider using a bit to flavor a homemade vinaigrette.
Ways to Use Blackcurrant Coulis:
- In parfait-form, over yogurt
- Drizzled on top of vanilla or berry ice cream
- With hot scones or croissants
- As a dip for fresh fruit
- As a liquid flavor enhancer over pound cake
Blackcurrant Coulis
- 1 lb fresh or frozen black currants, stems removed
- ½ cup organic evaporated cane juice
- 1 ½ tbsp lemon juice
Place all ingredients and 2 cups water in medium saucepan, and bring to a boil. Reduce heat to medium, and cook 10 minutes, or until black currants have broken down and sauce is thickened. Press mixture through fine sieve into bowl to remove seeds and skins. Let cool.
Both the fruit and this dessert sauce freeze well. For the coulis, simply fill containers three-quarters full and freeze. Serve with yogurt or ice cream.
From Vegetarian Times
- Serving Size ¼ cup
- Calories 80
- Carbohydrate Content 20 g
- Cholesterol Content 0 mg
- Fat Content 0.5 g
- Fiber Content 3 g
- Protein Content 0.5 g
- Saturated Fat Content 0.5 g
- Sodium Content 1 mg
- Sugar Content 13 g
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#Easy #Blackcurrant #Coulis #Recipe
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