Mixed Berry Coulis

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Mixed Berries Coulis

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https://kitchenbaroness.wordpress.com/

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 BERRY COULIS FOR ANY DESSERT                   

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.

Just the ingredients 5 cups of any combination of soft berries either fresh/ frozen or a combination 1/2 cup orange juice (~ 2 oranges) 1 and 1/2 teaspoons orange zest (~ 2 oranges) 1/2" cinnamon stick OR 1/8 teaspoon cinnamon powder 1/2 cup of sugar A little water (if necessary)

Ingredients

5 cups of any combination of soft berries either fresh/frozen or a combination

I used frozen blueberries, fresh raspberries and strawberries. I have used on a separate occasion, a tiny bit (~3 Tablespoons) of frozen cranberries. It gives a rather nice tartness. If you do add cranberries, add additional sugar to adjust for the tartness.

1/2 cup orange juice (~ 2 oranges)

1 and 1/2 teaspoons orange zest (~ 2 oranges)

1/2" cinnamon stick

OR

1/8 teaspoon cinnamon powder

Do not increase. You want a subtle hint only.

1/2 cup of sugar

Adjust the sugar to suit your taste. The 1/2 cup is a conservative amount. Do not make it overly sweet though or it will taste like liquid jam.

A little water if necessary 

Method

Wash the fresh berries and drain.

No need to defrost frozen berries.

In a pot, add the orange juice, zest, cinnamon stick and sugar. Add the berries over it but hold back 1 cup of a softer fruit. Set that 1 cup aside. I usually choose to hold back blueberries or frozen fruits over fresh fruit. 

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.

Once you are happy with the taste, add the remaining 1 cup of reserved berries and turn off the heat. Leave the pot on the burner while it cools down.

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.

Once the simmered fruits have cooled down sufficiently, remove the cinnamon stick, puree the fruits in a blender or use a hand held blender.

Strain to get a smoother sauce. Better to strain into a measuring jug to make it easier to transfer later into a storage bottle. 

If you think the sauce is too thick, dilute with a little water. 
When completely cooled, decant into storage bottle and refrigerate.

WHAT'S COMING UP NEXT?                                              

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:

• 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.