Description
The Mary Berry Blackcurrant Coulis is a smooth fruit sauce made by simmering blackcurrants with sugar and water, then sieving to remove skins and seeds. It’s intensely fruity, slightly tart, and designed to complement rich or creamy dishes. The coulis can be served warm or cold, and it stores well—making it ideal for preparing ahead of time.
Ingredients
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Blackcurrants – 250g (fresh or frozen)
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Caster sugar – 75g (about ⅓ cup)
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Water – 2 tablespoons
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Lemon juice – 1 teaspoon (optional, to brighten flavor)
Instructions
Step 1: Cook the Blackcurrants
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Place blackcurrants, sugar, and water into a small saucepan.
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Heat gently over medium heat, stirring occasionally until the sugar dissolves.
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Simmer for 5–7 minutes, or until the blackcurrants burst and become soft.
Step 2: Blend and Strain
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Optional: Blend the mixture with a hand blender for an extra-smooth texture.
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Pass the cooked fruit through a sieve into a bowl, pressing with the back of a spoon to extract all the juice.
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Discard the skins and seeds left in the sieve.
Step 3: Finish and Store
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Stir in lemon juice to enhance brightness (optional).
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Let the coulis cool completely, then pour into a clean jug or storage container.
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Use immediately or refrigerate for up to 5 days.