Currant Coulis


  • 1 cup fresh currants, rinsed and drained
  • 4 to 5 Tbspns sugar (or to taste)
  • 1 cup water


Put the currants and 1 cup water in a small saucepan and bring to a boil.  Reduce the heat to medium and gently crush the berries with the back of a spoon as they simmer.   Cook for about ten minutes until the sauce thickens. Puree the mixture by pushing it through a fine strainer with the back of a spoon.  Stir in the sugar while the mixture is still warm. Cool and store covered in the refrigerator for up to 2 weeks.  This sauce is delicious served with poultry, pork or beef.  A little sauce goes a long way.

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