Mixed Berry Couscous Recipes

MIXED BERRY COULIS

Mixed Berry Coulis image

Adjust the amount of sugar based on the berries you are using and what you want the finished product to be served with. I listed the amount I use, but I prefer it on the not too sweet side. Fresh berries would also work, but I would decrease the sugar further.

Provided by Chandra M

Categories < 15 Mins

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

12 ounces frozen mixed berries (or some combination of strawberries, blueberries, raspberries, blackberries)
1/4 cup water
4 tablespoons evaporated cane juice (sugar)
1/8 teaspoon salt
2 teaspoons lemon juice

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.

Nutrition Facts : Calories 1.7, Sodium 194.7, Carbohydrate 0.6, Sugar 0.2

MIXED BERRY COULIS

Mixed Berry Coulis image

Categories Sauce Berry

Yield makes 2 cups (500 ml)

Number Of Ingredients 4

Ingredients

8 ounces (230 g) fresh strawberries, rinsed and hulled
1 cup (115 g) raspberries, fresh or frozen
1 cup (115 g) blackberries, fresh or frozen
3 to 4 tablespoons (45 to 60 g) sugar

Steps:

Slice the strawberries and toss them in a bowl with half of the raspberries and half of the blackberries. Purée the remaining berries in a blender or food processor with 3 tablespoons (45 g) of sugar. Mix the berry purée with the sliced berries. Taste, then add the remaining tablespoon of sugar if you wish. Serve chilled or at room temperature.
Variation
Add a splash of liqueur, such as Grand Marnier, Cognac, or kirsch to the sauce.
Storage
This sauce can be stored in the refrigerator for up to 3 days.

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