Fill a milk pan with fresh blackberries and just a touch of water.
Heat gently, mashing the fruit with a potato masher.
Once throughly cooked and mashed, filter this fruity pulpy soup through a fine metal sieve. Discard the fruit pulp – please compost! The worms love this fruity goo.
Return the liquid to the hot pan and add sugar to your taste. Granulated sugar is fine.
Heat gently, removing any sugar foam that may settle on the surface. The longer you cook and reduce down, the thicker your coulis will be.
Remove from heat and pour into a bottle for storing. Refrigerate until use.
Some may choose to add a dash of alcohol to the fruit coulis, such as a maraschino kirsch, but I like it plain and simple, giving top seat to the fresh fruit you are using.
The same method can be used for other fruit versions, such as strawberries or raspberries.
What you do with your coulis is only limited to your imagination. Drizzle over cakes such as a delicious baked blackberry cheesecake. Blackberry coulis is also wonderful paired with chocolate cakes and tarts. Coulis can also be used to add a fruity punch to salad dressings, or as a decorative garnish to your plates. Dark red fruit coulis is also a nice addition to servings of roast duck and red meats.