Serve sauce with cake, ice cream, pancake, custard, yogurt, cheesecake, over more fruit or just add ice water and drink it up! You can use either fresh or frozen berries or a combination of both. Choose whatever berries you like and add them in any ratio. Just keep the orange juice, zest and cinnamon stick in the recipe. I like it best over Bread and Butter Pudding over homemade Vanilla Sauce. So bad for my waistline but so good for my taste buds! For yummy, Bread and Butter Pudding and Vanilla Sauce recipes, click here

Mixed Berries Coulis

Prep: 20 minutes 
Cook: ~5 – 10 minutes
Inactive:
Level: Easy
Makes: ~3 cups
Oven Temperature:
Can recipe be doubled? Yes
Make ahead? Keeps well refrigerated, up to 5 days.

Ingredients

~5 cups any combination of soft berries*
~1/2 cup (~2 oranges) orange juice
~1 and 1/2 teaspoons (from ~2 oranges) orange zest
~1/2″ cinnamon stick OR 1/8 teaspoon cinnamon powder
~1/2 cup of sugar
~a little water (if necessary)
* Fresh or frozen or a combination of both. Adding a bit of cranberries gives the coulis a nice tartness.

Method

1. Wash the fresh berries and drain. No need to defrost frozen berries.
2. In a pot, add the orange juice, zest, cinnamon stick and sugar. If you are using cranberries, increase sugar accordingly.
3. Add all but 1 cup of the berries. I usually choose to hold back a softer berry and frozen fruits over fresh fruit.
4. Over medium high heat, bring the contents to a simmer and reduce heat to medium and simmer for 5 to 10 minutes or until the fruits are soft. We do not want to cook the fruits too much.

5. Taste and adjust seasoning. Once you are happy with the taste, add the remaining 1 cup of reserved berries and turn off the heat. Adding the remaining 1 cup of berries at this point helps to bring down the temperature of the fruits so that it does not overcook and retains the fresh taste of the berries.
6. Leave the pot on the burner while it cools down.
7. Once the simmered fruits have cooled down sufficiently, remove the cinnamon stick, puree the fruits in a blender or use a hand held blender.
8. Strain to get a smoother sauce. Better to strain into a measuring jug to make it easier to transfer later into a storage jar/bottle.
9. If you think the sauce is too thick, dilute with a little water. When completely cooled, decant into sterilised storage jar/ bottle and refrigerate.

Tips

Such a versatile sauce!
Try this with a slice of cake, ice cream, pancakes, drizzled over pavlova, floating islands, yogurt, work it into a glass of cold milk, …the possibilities are endless.

WHAT’S COMING UP NEXT?

Housekeeping! It is time to put some of my recipes in order. Some of my posts have bonus recipes. I have been requested to separate them so that those bonus recipes will be easier to access. Good idea. Even I have trouble remembering where I had posted my recipe for a refreshing PineappleAde. There are quite a few recipes. In the next few weeks, I will be working on tidying things up for your easy reference. These recipes (and more) will soon have their own posts:

(1) Pineappleade
No wastage here. This cool drink is made from pineapple peel and core!

Chai Tea/Masala Tea
A good Chai/Masala tea is a comforting drink to sip on. I add ground cardamons and a touch of cloves.

Beetroot Salad With Blue Cheese Capers And Pickled Sweet Onions
I like the combination of flavours in this salad. Salty cheese over earthy roasted beetroots. 20-minute pickled sweet onions and salty tart capers. It is best served with crusty white bread.

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