Cooking-ez.com

1,015 easy and fully explained recipes, with 12,352 photos and 77 videos

Blackcurrant coulis

Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.

345,167 23.7/5 for 39 ratings

Last modified on: February 21^th 2011

For 700 g, you will need:

1 1 kg blackcurrant
Total weight: 1,000 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Start to finish
25 min.	25 min.

Keeping:

Several days in the fridge, in a closed jar.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 20 min.

Wash blackcurrants quickly under running water, you should not soak them.

Drain carefully, then pour into a vegetable mill and turn.

Do this in stages.

Stage 2

You will a get a puree which still contain skins and seeds.

Stage 3 - 5 min.

Pour this puree into a fine strainer, and push through using a maryse or soft spatula.

Stage 4

Continue in stages until only seeds remain in the strainer. Discard them.

Stage 5

Your blackcurrant coulis is ready. You can use it now and add sugar, or freeze it.

Remarks

Unlike other fruits, blackcurrants should not be blended, because vegetable mills give better results.

If blackcurrants are very difficult to mill, you can soften them by putting in boiling water for 30 second then draining, this will break skins.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 700 g : 5.00 €

Note : These prices are only approximate

Change currency:

Recipes which use this 4

Source

Home made

More recipes?

This recipe uses (among others)

Blackcurrant: You can check-out other recipes which use it, like for example: Blackcurrant-almond muffins, Blackcurrant liqueur, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Your 2 comments or questions on this recipe

Why do the blackcurrants suddenly turn red in the second photo? Are you sure you used the right ingredients?
Posted by Anonymous june 27^th 2011 at 10:07 (n° 1)
Because the skin is removed. Yes I am.
Posted by jh july 1^st 2011 at 06:37 (n° 2)

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe (as 11 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.