Black Currant Coulis

  • Serves

    makes 1 Cup

By SAVEUR Editors

Published on March 6, 2007

The versatility of this simple preparation should not be overlooked. Pour it over poached pears, ice cream and yogurt. It also makes a delicious substitute for syrup on your Sunday morning pancakes.


  • 2 cups black currants, stemmed
  • 23 cup water
  • 4-6 tbsp. sugar


Step 1

Put stemmed black currants and water into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally with a wooden spoon, until berries begin to break apart, about 10 minutes.

Step 2

Strain fruit through a fine sieve into a bowl, firmly pressing on the solids with the back of the spoon. Add 4-6 tbsp. sugar to coulis while still hot, stirring until sugar dissolves.

Step 3

Transfer coulis to a glass or ceramic jar and set aside to cool (it will thicken as it cools). Coulis will keep, covered, in the refrigerator for up to 2 weeks.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.