Cranberry Coulis

Preparation info

  • Difficulty

    Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

The preparation of cranberry coulis is similar to that for other berries, except that the cranberries must be cooked to soften them before they are strained. Put the cranberries in a heavy-bottomed saucepan with enough water or sugar syrup to come halfway up the sides. Cover the pan and simmer them for 20 to 30 minutes, until they are soft. Keep an eye on the berries so they don’t scald. If the liquid runs dry and they start to stick to the pan, add 3 tablespoons water. Strain the cooked cranberries through a chinois (or, if the mixture is too firm to work through a chinois, force it through a regular strainer first and then through the chinois) and adjust the flavor with sugar syrup or water. Cranberry coulis made with water alone is extremely acidic and almost always needs to be sweetened. When left on the sour side, it is excellent served with hot sweet desserts such as vanilla soufflé or bread pudding. This same technique can be used with fruits that need to be softened before they can be strained, such as underripe apricots and red currants.