This easy 3-ingredient blackcurrant coulis is the perfect way to use up a glut of blackcurrants from your garden or allotment. Quick to make and bursting with tart, fruity flavour, this versatile coulis is delicious stirred through yogurt, spooned over ice cream, or drizzled over a classic vanilla cheesecake. If you love simple blackcurrant recipes, you might also enjoy my blackcurrant compote recipe.
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A Quick Look At The Recipe
✅ Recipe Name: Blackcurrant Coulis
🕒 Ready In: Prep Time - 10 minutes, Cook Time - 5 minutes
👪 Serves: 10 servings
🍽 Calories: 36 calories per serving
🥣 Main Ingredients: blackcurrants, caster sugar
📖 Dietary Info: High vitamin C, gluten-free, low fat, low calories
👌 Difficulty: Easy
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I always look forward to blackcurrant season - there's something about their sharp, fruity flavour that makes me want to cook with them. This simple blackcurrant sauce is one of my favourite ways to enjoy the fruit at its best.
If you love blackcurrants you'll also like my blackcurrant crumble, blackcurrant muffins, and blackcurrant loaf cake recipes!
This was so delicious!! We used it as a topping for french toast in the morning and it turned out great! ⭐️⭐️⭐️⭐️⭐️
- Anjali
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✔️ Why should you try it?
- Just 3 ingredients - simple and fuss-free
- Freezer friendly - ideal for preserving a blackcurrant glut
- Quick to make - ready in minutes
- Very versatile - great with yoghurt, ice cream or cheesecake
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Blackcurrants - Fresh or frozen blackcurrants both work well and give the coulis its vibrant colour and naturally sharp, fruity flavour.
Caster sugar - Just enough caster sugar is added to balance the tartness of the blackcurrants without overpowering their flavour.
Water - A small amount of water helps the fruit soften and simmer down smoothly.
Vanilla extract (optional) - A touch of vanilla rounds out the sharpness of the blackcurrants and adds a subtle depth of flavour. You could swap for fresh lemon juice if you prefer a tarter flavour.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
Swap the blackcurrants for any soft fruit - raspberries, blackberries, or blueberries all work.
Frozen fruit is fine, too, so you can make this coulis any time of year.
For a touch of indulgence, replace 25 ml of water with blackcurrant liqueur, or swap the caster sugar for honey or maple syrup for a natural sweetness.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the blackcurrants, sugar, and water into a pan.
Two: Bring to a boil and then simmer on a medium heat for 5 minutes.
Three: Once cooled, strain the mixture through a sieve, using the back of a spoon to help press it through.
Four: Refrigerate the coulis in an airtight container.
Top Tips
- Use fresh or frozen fruit - Both work well; frozen can be handy out of season.
- Taste and adjust sweetness - Blackcurrants vary in tartness, so tweak the sugar to balance the flavour.
- Don't overcook - Simmer just until the fruit breaks down to keep the colour bright and flavour fresh.
- Cool before storing - Let the coulis cool completely before refrigerating or freezing to help it set.
🍴 Serving suggestions
- Spoon the blackcurrant puree through creamy Greek yogurt for breakfast with some of my homemade cinnamon-spiced stewed apples. I also use the blackcurrant coulis in my frozen yogurt bites.
- Serve with scotch pancakes or buttermilk pancakes.
- Pour the blackcurrant sauce over vanilla or lemon cheesecake.
- One of my favourite ways to serve blackcurrant coulis is with slow cooker porridge.
- Drizzle on top of sweet meringues, with whipped cream, for a quick and impressive dessert.
Storage
Store - in an airtight container in the fridge for up to 5 days.
Freeze - Pour into an airtight container and freeze for up to 3 months - perfect for using your blackcurrant glut later.
❓ Frequently asked questions
A coulis is a fruit sauce made from strained or pureed fruit. Restaurant chefs often use coulis as a decorative accompaniment to desserts
If you'd like a slightly thicker coulis, whisk in a little cornflour (cornstarch) mixed with water over low to medium heat until it reaches your desired consistency.
Blackcurrants can be eaten raw but are very sour. More usually they are cooked or stewed with a little sugar.
Blackcurrants contain high levels of vitamin C and natural phenolic compounds. They are often classed as a superfood.
If you've got a glut of blackcurrants, there are plenty of ways to make the most of them. Turn them into a simple coulis or blackcurrant compote to spoon over yoghurt, ice cream, or cheesecake. You can also freeze them for later, make jams or jellies, bake into crumbles and muffins, or even use them in drinks like smoothies, cordials, or cocktails.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Coulis is too runny | Simmer a little longer to reduce, or whisk in a little cornflour (cornstarch) mixed with water over low heat. |
| Too tart | Add a bit more sugar, a teaspoon at a time, and taste until balanced. |
| Seeds in the coulis | Push the cooked fruit through a fine sieve or use a food mill for a smooth texture. |
| Colour is dull | Avoid overcooking the fruit and simmer just until it breaks down; add a splash of lemon juice at the end to brighten it. |
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Recipe
Easy Blackcurrant Coulis Recipe
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Ingredients
- 250 g Blackcurrants
- 50 g Caster Sugar
- 100 ml Water
- ½ teaspoon Vanilla Extract optional
Instructions
- In a large pan, place the blackcurrants, sugar and water, bring to the boil, then simmer for 5 minutes.250 g Blackcurrants, 50 g Caster Sugar, 100 ml Water
- Take off the heat (add the vanilla extract if using), then spoon the cooked blackcurrants into a sieve, over a large bowl. Push the blackcurrants through the sieve with the back of a spoon.½ teaspoon Vanilla Extract
- Pour the coulis into a bowl or jug, and store in the fridge for up to 5 days.
Eden says
Oh my gosh, this was the best coulis I’ve ever eaten. Thank you so much for the recipe!
Emily says
This easy blackcurrant coulis turned out so delicious! I did what your recommended and doubled the recipe and froze half for later.
Anjali says
This was so delicious!! We used it as a topping for french toast in the morning and it turned out great!
Alexandra says
So many delicious uses for this wonderful coulis! Yum!
Bhawana says
wow, explained it so well. I wanted to try it from a long time. a worth trying recipe for sure.