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.