Cherry Berry Coulis Recipes

CHERRY COULIS

Steps:

• Place pitted and halved cherries into a small sauce pan with water, sugar and lemon juice. Bring mixture to a boil over medium heat. Cook until cherries are soft (about 5 minutes).
• Remove cherries from the heat, transfer to a blender or food processor and purée, scraping down the sides if needed. Strain through a fine meshed strainer to ensure a smooth sauce. Refrigerate the coulis covered for up to 3 days.

BERRY COULIS

Steps:

• Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
• Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.

CHERRY COULIS

Steps:

• If cherries are fresh, cook in water to cover over medium heat until falling off the pits; drain. If caned, drain, reserving 1/4 cup of the juice.
• Place in a small saucepan with juice or water; add orange and lemon juices. Heat until warmed through.
• Press through a fine sieve into a bowl. Stir in sugar while still hot. Stir until dissolved.
• When ready to serve, reheat over low heat.

MIXED BERRY COULIS

Steps:

• In a medium saucepan, combine all but the lemon juice.
• Bring just to simmer and cook until berries are warm and sugar is dissolved.
• Transfer to a blender and puree until smooth.
• Strain through a fine sieve (or line coarse sieve with an old flour sack towel).
• Press as much through as possible, leaving only the seeds behind.
• Stir in the lemon juice and adjust sweetness if desired with additional sugar.
• Can be refrigerated for up to 4 days in an airtight container.