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Black Currant Coulis




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe from thecurrantcompany.com


List of Ingredients




2 cups fresh or frozen Black Currants, stemmed
2⁄3 cup water
4�6 tbsp. sugar
1 glass or ceramic jar


Recipe



Makes 1 cup

1. Put stemmed Black Currants and water into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally with a wooden spoon, until berries begin to break apart, about 10 minutes.

2. Strain fruit through a fine sieve into a bowl, firmly pressing on the solids with the back of the spoon. Add 4�6 tbsp. sugar to coulis while still hot, stirring until sugar dissolves.

3. Transfer coulis to a glass or ceramic jar and set aside to cool (it will thicken as it cools). Coulis will keep, covered, in the refrigerator for up to 2 weeks.