Redcurrant coulis is a delicious, fruity dessert sauce. Vibrant in colour, it's rich in vitamin C and made with no refined sugar. Enjoy this healthy redcurrant coulis on your breakfast or over yogurt or ice cream for dessert.
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Why you'll love this recipe
- Redcurrant coulis is an easy 10 minute recipe with 2 ingredients
- This healthy dessert sauce is gluten-free, dairy-free and free from refined sugar
- Redcurrants are high in vitamin C and other antioxidants
- Perfect for a glut of homegrown redcurrants, this easy fruit sauce is also freezer-friendly
- This redcurrant coulis recipe is an easy, versatile fruit sauce that can be served with pancakes, waffles, ice cream or even a healthy cheesecake!
Ingredients
Redcurrants. You can use fresh or frozen fruit to make fruit coulis.
In my experience, redcurrants are quite hard to come by in the shops, even in the summer when they are in season. If you don't have homegrown redcurrants, you might need to track them down at a farmers market or local pick-your-own.
Frozen redcurrants mostly seem to be available in catering packs, but as I mention in my blackcurrant sauce recipe, I sometimes separate the fruit in packs of frozen summer fruits, as there are often too many currants for my family's taste.
Honey will both thicken and sweeten the sauce. Making a no-sugar coulis with honey is also very easy as it dissolves easily.
How to make healthy redcurrant coulis
Remove any pieces of stem from the redcurrants, and give them a quick rinse if necessary.
Add the redcurrants to a pan. If you are using fresh redcurrants, add 4 tablespoons of water. If you are using frozen fruit, add just 2 tablespoons of water.
Bring the fruit up to the boil and simmer gently for 5 minutes. The fruit will be soft and starting to break down.
Add the honey to the redcurrant mixture, and simmer for a further 5 minutes. It will start to thicken and have a syrupy consistency. The coulis will thicken further once it is blitzed and cooled.
Remove the pan from the heat, and blitz until smooth with an immersion blender. You can also use a standalone blender, but allow the mixture to cool slightly before switching on the blender.
Expert tips
- Frozen fruit will release more liquid when it's cooked than fresh fruit which is why you need to add less water if you are using frozen redcurrants.
- Fruit coulis is often sieved to remove the seeds. I prefer to leave the seeds in as they are very nutritious and contain valuable fibre. However, if you prefer a smooth sauce, pass the cooked mixture through a sieve.
- You can also vary the sauce with other fruits. Raspberry and redcurrant coulis is delicious (use an equal amount of both fruits). You could also make whitecurrant coulis which will taste every bit as delicious, but not look quite so pretty!
Serving and storage
There are lots of uses for healthy redcurrant coulis, both for breakfast or as dessert.
Redcurrant coulis can be drizzled over pancakes and waffles. Or you could spoon it onto yogurt or porridge.
For dessert, try this healthy lemon cheesecake with redcurrant coulis. And of course it goes perfectly with ice cream.
Redcurrant coulis can be stored in the fridge for up to 5 days in a sealed jar. Alternatively, you can freeze it, either in individual portions in ice cube trays, or in a larger airtight container.
Frequently asked questions
This redcurrant fruit sauce is perfect for a glut of homegrown fruit. It's an easy 10-minute recipe with 2 ingredients that will perk up your breakfast and desserts. It's freezer-friendly and can be stacked in ice cube trays. You can also add redcurrants to other summer berries and make a summer pudding or healthy summer crumble.
It’s optional. Passing the coulis through a sieve gives a smoother sauce without seeds, but leaving the seeds in adds texture and nutrition.
Other healthy fruit sauce recipes
You might also like these other fruit sauce recipes - they are all easy to make and have no refined sugar.
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Recipe
Redcurrant Coulis
Equipment
- immersion blender or blender
Ingredients
- 200 g redcurrants fresh or frozen
- 3 tablespoon honey
Instructions
- Make sure that any pieces of stem have been removed from the redcurrants, and give them a quick rinse if necessary.
- Add the redcurrants to a pan. If you're using fresh redcurrants add 4 tablespoon of water, for frozen add 2 tablespoon water.200 g redcurrants
- Place on a medium heat and simmer for 5 minutes.
- Add the honey and simmer for a further 5 minutes.3 tablespoon honey
- Remove the pan from the heat. Using an immersion blender, blitz until smooth. If you are using a standalone blender, leave the mixture to cool slightly before blending.
Notes
- Frozen fruit releases more liquid when it's cooked which is why you need to add less water if you are using frozen redcurrants.
- Fruit coulis is often sieved to remove the seeds. I prefer to keep the seeds in as it's more nutritious, but for a smooth redcurrant coulis you can pass the mixture through a sieve.
- Redcurrant coulis can be stored in the fridge for up to 5 days. It also freezes well either in ice cube trays, or in larger portions in an airtight container.
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
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