An easy, 3 ingredient, blackcurrant coulis recipe. Great for using up a glut of blackcurrants from your garden or allotment.
The tart and fruity coulis, is delicious stirred through yogurt, spooned over ice-cream or served with a plain vanilla cheesecake.
We've had a glut of blackcurrants on the allotment this year. I'm talking so many that even the birds are getting fed up of them!
This easy blackcurrant coulis recipe, is a simple and easy way to use them up.
✔️ Why should you try it?
- Easy to make
- A great way of using blackcurrants from your garden
- Can be frozen
- 250g Blackcurrants
- 50g Caster Sugar
- 1/2 tsp Vanilla Extract (optional)
A large saucepan to heat the coulis, as well as a fine sieve and bowl, for straining the cooked fruit.
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 the 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 in a bowl covered with clingfilm
🍴 Serving suggestions
There are so many ways you can serve coulis. Here are some of my favourites;
- Spooned 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.
- Served with scotch pancakes
- Poured over vanilla or lemon cheesecake, for a fruity kick.
- With vanilla or raspberry ice-cream
- One of my favourite ways to serve blackcurrant coulis is with slow cooker porridge.
- On top of sweet meringues, with whipped cream, for a quick and impressive dessert.
- Over pancakes, with fresh red berries on the side.
Any soft fruit would work well, such as raspberries, blackberries or blueberries.
Frozen fruit can also be used to make the coulis.
For a bit of extra decadence, you could replace a quarter of the water (25ml), with blackcurrant liqueur (cassis).
Coulis will keep in the fridge for 5 days. Alternatively, you can also freeze it. Why not make a double batch and freeze half to enjoy out of season.
When the coulis is cooled, pour it into a freezer safe container and seal with a lid.
A coulis is a fruit sauce made from strained or pureed fruit. Restaurant chefs often use coulis as a decorative accompaniment to desserts
Use cornflour (cornstarch), mixed with a little water, to whisk into the finished coulis on low-medium heat, to thicken it.
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.
More fruit coulis recipes;
Have you seen my stewed rhubarb recipe? Definitely one to try when rhubarb is in season.
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- 250 g Blackcurrants
- 50 g Caster Sugar
- 100 ml Water
- 1/2 tsp Vanilla Extract optional
- In a large pan, place the blackcurrants, sugar and water, bring to the boil, then simmer for 5 minutes.
- 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.
- Pour the coulis into a bowl or jug, and store in the fridge for up to 5 days.