Bo Friberg

Cranberry Coulis

Preparation info
  • Yield:

    3 cups

    • Difficulty

      Easy

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

By Bo Friberg

Published 1989

  • About

Ingredients

  • 12 ounces (340 g) fresh or frozen 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 10 minutes. The cranberries should be soft and have popped open.
  2. Remove from the heat. Puree immediately and strain. Return to a quick boil, then let cool.
  3. Skim off any foam that has formed on the surface. Store the cranberry coulis, covered,