This easy blackcurrant coulis is a smooth, seedless fruit sauce made by gently simmering blackcurrants with sugar and water, then pressing the softened fruit through a fine-mesh sieve. You might also enjoy my blackcurrant compote recipe.
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Quick Summary - Blackcurrant Coulis
This blackcurrant coulis is one of my favourite ways to use up a glut of blackcurrants. It has a lovely balance of sweetness and sharpness, and the smooth, vibrant sauce is delicious spooned over yoghurt or vanilla ice cream. Beth (Effortless Foodie)
🕒 Ready In: Prep Time - 10 minutes, Cook Time - 5 minutes
👪 Serves: 10
🍽 Calories: 36
🥣 Main Ingredients: Blackcurrants, caster sugar
👩🍳 Difficulty: Easy
👌 Why this recipe? My method needs no blender - the blackcurrants are simply simmered for 5 minutes, then pressed through a sieve for a smooth, seedless coulis with plenty of fresh, tangy fruit flavour.
Summarise & Save This Content On
Ready in just 15 minutes, it has a vibrant colour and a delicious sweet-sharp flavour. Drizzle it over cheesecake, ice cream, yogurt, pancakes, porridge and other desserts.
You can make the coulis with fresh or frozen blackcurrants, making it a useful recipe for enjoying a seasonal glut or using up fruit stored in the freezer.
Best of all, it's made with three essential ingredients, requires no blender and takes around 15 minutes from start to finish.
If you love blackcurrants you'll also like my blackcurrant crumble, blackcurrant muffins, and blackcurrant loaf cake recipes!
Jump to:
- Quick Summary - Blackcurrant Coulis
- What is blackcurrant coulis?
- Why should you try it?
- 5* Reader reviews
- Ingredient notes
- Need to substitute an ingredient?
- Variations
- Make it even better!
- How to make blackcurrant coulis
- Top Tips
- Serving suggestions
- Storage
- Blackcurrant coulis FAQs
- Troubleshooting guide
- More fruit sauce recipes
- Recipe
- 💬 Comments
What is blackcurrant coulis?
Blackcurrant coulis is a smooth, strained fruit sauce made from cooked or puréed blackcurrants.
Unlike a compote, it does not contain pieces of whole fruit, skins or seeds. The cooked blackcurrants are pressed through a fine-mesh sieve to create a silky, pourable sauce.
Blackcurrant purée is usually thicker and may still contain some pulp, while blackcurrant sauce is a broader term that can describe either a smooth coulis or a chunkier cooked fruit sauce.
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 - the finished sauce is smooth, glossy and full of blackcurrant flavour and can be served with everything from cheesecake and ice cream to yogurt and porridge.
5* Reader reviews
This was so delicious!! We used it as a topping for french toast in the morning and it turned out great! ⭐️⭐️⭐️⭐️⭐️
- Anjali
Ingredient notes
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 - Use fresh or frozen blackcurrants. Fresh blackcurrants have a particularly bright, sharp flavour, while frozen fruit is convenient and can be used throughout the year. There is no need to remove every dried flower end from the blackcurrants because the fruit will be strained after cooking. Remove any leaves, stalks or damaged berries and rinse fresh fruit before using it.
Caster sugar - Blackcurrants are naturally sharp, so a little sugar helps balance their acidity without overpowering their flavour. The exact sweetness of blackcurrants can vary. Taste the coulis once it has been strained and add a little more sugar if necessary. Granulated sugar can be used instead, although it may take slightly longer to dissolve.
Water - A small amount of water helps the fruit soften and simmer down smoothly.
Vanilla extract (optional) - Vanilla is optional but gives the coulis a softer, more rounded flavour. For a brighter and slightly sharper finish, replace the vanilla with a small squeeze of fresh lemon juice.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- For a brighter flavour, replace the vanilla extract with a squeeze of lemon juice.
- Add a strip of lemon or orange zest to the saucepan while the fruit cooks, then remove it before straining.
- Simmer the blackcurrants with a small sprig of fresh thyme or rosemary for a more aromatic sauce that can be served with savoury dishes.
- Replace some of the blackcurrants with raspberries, blackberries or blueberries to make a mixed berry coulis.
- For a warmer flavour, add a small pinch of ground cinnamon or a piece of fresh ginger while the fruit cooks.
Make it even better!
Boost the fibre
- Serve with porridge made with 50g (½ cup) rolled oats for an extra 5g fibre.
- Sprinkle over 1 tablespoon chia seeds to add around 5g fibre plus a boost of omega-3 fats.
Healthy Fats
- Top with 15g (2 tablespoons) chopped walnuts for around 10g healthy fats and an extra 1.5g fibre.
- Add 1 tablespoon ground flaxseed for around 2g fibre and heart-healthy omega-3 fats.
How to make blackcurrant coulis
One: Place the blackcurrants, sugar, and water into a pan.
Two: Bring to a gentle simmer on a medium heat for 5 minutes. Stir occasionally and lightly crush some of the berries with the back of a wooden spoon as they soften. The fruit is ready when most of the blackcurrants have burst and the mixture looks juicy and syrupy.
Three: Remove the saucepan from the heat and stir in the vanilla extract or a small squeeze of lemon juice.
Four: Leave the mixture to cool for two or three minutes. It should still be warm when strained because warm fruit passes through the sieve more easily. Place a fine-mesh sieve over a bowl or jug. Spoon the warm blackcurrant mixture into the sieve and press it through using the back of a spoon or ladle.
Five: Refrigerate the coulis in an airtight container.
Top Tips
- Cook the blackcurrants over a gentle heat. A vigorous boil can reduce the liquid too quickly and may dull the fresh fruit flavour.
- Taste the strained coulis before adding more sugar. It should retain some of the natural sharpness that makes blackcurrants so distinctive.
- Use a fine-mesh metal sieve for the smoothest finish. Press firmly with the back of a spoon, but stop once only dry skins and seeds remain.
- Scrape the underside of the sieve before discarding the pulp. This is where some of the thickest coulis collects.
- Allow the sauce to cool before deciding whether it needs thickening. It will become slightly thicker after chilling in the fridge.
Serving suggestions
- Spoon the blackcurrant sauce 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.
- Stir a spoonful into milkshakes, smoothies, cocktails or sparkling water.
- The sweet-sharp flavour also pairs well with rich savoury foods, including duck, venison and baked Camembert.
Storage
Store - In an airtight container in the fridge for up to 5 days. The coulis may thicken slightly after chilling. Stir in a small amount of water before serving if you would like a thinner consistency.
Freeze - Pour into an airtight container and freeze for up to 3 months - perfect for using your blackcurrant glut later. Defrost the coulis overnight in the fridge or gently warm it from frozen in a saucepan over a low heat.
Blackcurrant coulis FAQs
Yes. Frozen blackcurrants work very well and do not need to be defrosted before cooking. They may release slightly more liquid than fresh fruit, so begin with a little less water if you prefer a thicker sauce.
No. The blackcurrants soften quickly during cooking and can be pressed directly through a fine-mesh sieve. This creates a smooth sauce without needing to wash a blender or food processor
Sieving removes the skins and seeds and gives the coulis its smooth, silky texture. You can leave the sauce unstrained, but the result will be closer to a blackcurrant compote or chunky fruit sauce.
Yes, although blackcurrants are naturally tart. You can reduce the sugar for a sharper coulis or add a little more for a sweeter dessert sauce. Taste the fruit mixture after straining and adjust it gradually.
Blackcurrant coulis can be served warm, at room temperature or chilled. Serve it warm over pancakes, waffles or baked desserts, or chilled with cheesecake, yoghurt, ice cream and panna cotta.
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. |
More fruit sauce recipes
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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
- Place the blackcurrants, sugar and water in a medium saucepan. Heat gently, stirring occasionally, until the sugar has dissolved and the fruit begins to release its juice. Bring the mixture to a gentle simmer and cook for approximately five minutes. Stir occasionally and lightly crush some of the berries with the back of a wooden spoon as they soften.The fruit is ready when most of the blackcurrants have burst and the mixture looks juicy and syrupy.250 g Blackcurrants, 50 g Caster Sugar, 100 ml Water
- Remove the saucepan from the heat and stir in the vanilla extract or a small squeeze of lemon juice. Leave the mixture to cool for two or three minutes. It should still be warm when strained because warm fruit passes through the sieve more easily.½ teaspoon Vanilla Extract
- Place a fine-mesh sieve over a bowl or jug. Spoon the warm blackcurrant mixture into the sieve and press it through using the back of a spoon or ladle. Continue stirring and pressing until mostly dry skins and seeds remain. Scrape the underside of the sieve into the bowl, as a surprising amount of coulis can cling there.
Notes
- Fresh or frozen blackcurrants: Both work well. Frozen blackcurrants can be cooked straight from frozen without defrosting.
- Adjust the sweetness: Blackcurrants vary in tartness, so taste the coulis after straining and add a little extra sugar if needed.
- Straining: Press the cooked fruit firmly through a fine-mesh sieve for a smooth, seedless coulis. Discard the skins and seeds left behind.
- Consistency: The coulis will seem quite runny while warm but thickens slightly as it cools. For a thicker sauce, simmer it for another 1-2 minutes after straining. For a thinner consistency, stir in a splash of water.
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze for up to 3 months in small containers or ice cube trays. Defrost overnight in the fridge and stir well before serving.
- Serving ideas: Delicious drizzled over cheesecake, ice cream, pancakes, waffles, porridge, Greek yogurt, panna cotta and pavlova.
Denay DeGuzman says
We enjoy coulis over waffles, yogurt and ice cream. Yum. Yum. This is a delicious recipe that's incredibly versatile!
Pam Greer says
This coulis is such a great thing to have in the fridge! We love it on yogurt and even on pancakes!
Toni Dash says
This is really good!! I love that it is so easy to make!
Lisa | Garlic & Zest says
I love this sweet tart coulis -- and can honestly find an excuse to put it on literally everything from morning yogurt to pound cake and ice cream, even mixed into a smoothie!
Dannii says
I can't wait to pick some blackcurrants so I can make this. It looks amazing.
Karen Langridge says
I bet that tastes great, my husband made a bilberry coulis to put on top of cheesecake a few weeks ago and it went down a treat! I bet it would be lovely over pancakes.
Kara Guppy says
I have noticed the blackberries are ready to pick and this is a great recipe, thank you
Neha says
Coulis is just the best right and just a good way to use excess fruit. This one sounds rather perfect especially over some eton mess
Rhian westbury says
Your suggestion of this drizzled over vanilla or lemon cheesecake sounds dreamy. I'm not usually a fruity dessert kind of person but just a little bit to pack a punch sounds great x
Stephanie Merry says
I love a blackcurrent coulis over a vanilla cheesecake. I've never thought of making my own before but this looks so simple and delicious! x
Samantha Donnelly says
I do love coulis but have to admit I have never tried making it before. I am going to have to try your recipe
Nichola - Globalmouse says
Oh gosh I love blackcurrants so much but it's not always easy to know what to do with them. This sounds perfect, yum!!
Kira says
Wow ! This looks absolutely delicious and definitely a dessert that’s right up my street. Will be trying it out over the weekend . Yum!
Liam | Whatthedadsaid says
This looks delicious and great idea, i like it with a little oyghurt and granola, lovely for breakfast etc, gets you going and relatively healthy
Yeah Lifestyle says
What a simple recipe and the blackcurrant coulis will surely make any dessert, porridge or pancake taste that much nicer, will be making this recipe for sure.
MELANIE EDJOURIAN says
I do love coulis and have been known to make it on occassion. This is such an easy recipe and it works well drizzled over a range of things. I love it over yogurt.