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
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.