Strawberry And Cranberry Coulis Recipes

BERRY COULIS

Berry Coulis image

This is a flexible recipe for a classic berry coulis: use just one type of berry or a combination. Passing the mixture through a fine-mesh strainer produces a smooth, glossy sauce, but you can skip the step if you prefer something more rustic. The coulis will keep in the refrigerator for 4 to 5 days and also freezes well. Serve over ice cream, cheesecake, pound cake or other plain cakes.

Provided by Food Network Kitchen

Categories dessert

Time 30m

Yield 4 servings (about 1 cup)

Number Of Ingredients 4

Ingredients

12 ounces fresh raspberries, blackberries, blueberries or strawberries, or a mix (if using strawberries, hull and quarter them)
1/2 cup sugar
1 tablespoon fresh lemon juice
Pinch kosher salt

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.

STRAWBERRY AND CRANBERRY COULIS

Strawberry and Cranberry Coulis image

A recipe from Qu'est-qu'on mange Volume 2. I made this recipe a few years ago and it was really good. Perfect on vanilla ice cream on angel food cake. If you want, omit the cranberries and use 2 cups of strawberries.

Provided by Boomette

Categories Sauces

Time 8m

Yield 3 cups

Number Of Ingredients 6

Ingredients

2/3 cup water
3/4 cup sugar
1 cup strawberry
1 cup cranberries
2 tablespoons cranberry juice
2 tablespoons cornstarch

Steps:

In a saucepan, bring to boil water and sugar. Add fruits and cranberry juice. Let simmer 3 minutes. Set aside.
Dilute cornstarch in a little bit of water. Put in the saucepan. Cook 1 minute, stirring continuously.
Put in blender or food processor, then strain (I didn't strain). Serve cold.

Nutrition Facts : Calories 249.3, Fat 0.2, Sodium 2.9, Carbohydrate 63.8, Fiber 2.5, Sugar 54.7, Protein 0.5

STRAWBERRY COULIS

Strawberry Coulis image

A nice fresh strawberry sauce. Great spooned over pound cake, ice cream, crepes or anything you would eat fresh fruit on. Adopted 2/05

Provided by Mysterygirl

Categories Dessert

Time 5m

Yield 6 , 6 serving(s)

Number Of Ingredients 4

Ingredients

1 pint fresh strawberries (ripe)
1 teaspoon fresh lemon juice
2 teaspoons sugar
raspberry liqueur

Steps:

Place fruit, sugar, lemon juice and liquor into blender and puree.

Nutrition Facts : Calories 24.7, Fat 0.2, Sodium 0.6, Carbohydrate 6, Fiber 1.2, Sugar 4.2, Protein 0.4

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