Bo Friberg

Cranberry Coulis

Preparation info

  • 3

    cups
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • 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 forms on the surface. Store the cranberry coulis, covered, in th