Black Currant Coulis

  • Type: Jams | Jellies | Preserves
  • Time: 15 min
  • Servings: 10


  • 2 cups CurrantC™ Blackcurrants
  • 2 oz Caster Sugar
  • 100 ml Water
  • 1/2 tsp Vanilla Extract optional


  • In a large pan, place the blackcurrants, sugar and water, bring to the boil, then simmer for 5 minutes.
  • Take off the heat (add the vanilla extract if using), then spoon the cooked blackcurrants into a sieve, over a large bowl.
  • Push the blackcurrants through the sieve with the back of a spoon.
  • Pour the coulis into a bowl or jug, and store in the fridge for up to 5 days.

Thicken it: If you would like the coulis to be a little thicker, mix 2 teaspoon of cornflour (cornstarch) with enough water to make a thick paste. Return the smooth coulis to a pan, then whisk through the cornflour paste on a high heat, and wait for it to thicken up.