Easy Blackcurrant Coulis Recipe

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 tsp 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.