Bo Friberg

Bijou Coulis

Preparation info
  • Yield: approximately

    4 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Use the IQF type if you use frozen raspberries. (IQF stands for individually quick-frozen. Frozen fruit given this designation does not have any added sugar.) If you must use raspberries frozen in sugar syrup, you may want to decrease the sugar in the recipe. The coulis should be tangy.

Ingredients

  • 1 pound (455 g) fresh or frozen raw cranberries
  • 8 ounces (

Method

  1. Combine the cranberries, sugar, and water in a saucepan. Bring to a boil, then reduce the heat and simmer for approximately 10 minutes or until the cranberries begin to pop open. Remove from the heat.
  2. Transfer the cranberries to a food processor. Add the raspberries and puree. Strain through a fine mesh strainer. Discard the pulp and seeds. If the coulis is too