Berries Recipes

Berry Coulis

Submitted By: Renee Gahan

I made this with about a cup and a half of blackberries to drizzle over pancakes this morning. You could drizzle over ice cream. I wonder if you could even add it to tea or as part of a cocktail. And of course, if you want to impress people with your panache, roast some peaches and serve with a dollop of whipped cream, mascarpone or you other favorite full fat and creamy delight. Then drizzle the coulis in a lovely manner.

For about ¼ cup of coulis:
1 ½ cups of berries (or any fruit for that matter)
Juice of half a lemon (I used a meyer lemon. Tangerine or any other citrus would work)
¼ cup of turbinado sugar or maple syrup or honey
A pinky fingertip of a vanilla bean or ¼ tsp vanilla extract
One small piece of candied ginger chopped fine
A few hairs of saffron

Put the berries in a small pot with a splash of water and let simmer until the fruit is falling apart – 10 minutes or so.

Drain the fruit, saving the juice

Run the fruit through a sieve into the reserved juice. I have two colanders made of mesh that are tedious to clean but so worth keeping around for things like this.

Pour the juice and puree back into the small pot with the remaining ingredients and simmer until it is a syrupy texture to your liking – 10 minutes or so. This part cooked while I made pancake batter and was ready when I had the batter finished.

It can be refrigerated for a couple of weeks or frozen. Try to store in a way to enjoy the color of the final outcome. Mine is a rich purple jewel color.

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