Blackcurrant coulis

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.
435K 2 70 3.6
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Last modified on: February 21th 2011

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For 700 g, you will need:
  • 1 blackcurrant 1 kg blackcurrant
  • Total weight: 1,000 grams

Change these quantities to make: 350 g 700 g 1 kg 400 g 2 kg 100 g
How long does it take?
Time required for this recipe:
PreparationStart to finish
25 min.25 min.
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Step by step recipe

Stage 1 - 20 min.
Blackcurrant coulis
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
Blackcurrant coulis
You will a get a puree which still contain skins and seeds.

Stage 3 - 5 min.
Blackcurrant coulis
Pour this puree into a fine strainer, and push through using a maryse or soft spatula.

Stage 4
Blackcurrant coulis
Continue in stages until only seeds remain in the strainer. Discard them.

Stage 5
Blackcurrant coulis
Your blackcurrant coulis is ready. You can use it now and add sugar, or freeze it.
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.
Several days in the fridge, in a closed jar.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
600 Kcal or 2,512 Kj10 gr140 gr0 gr
30 %4 %13 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
60 Kcal or 251 Kj1 gr14 gr0 gr
3 %<1 %1 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 700 g : 5.00 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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