Black Currant Coulis
Fresh black currants have a very short season, but both the fruit and this dessert sauce freeze well. For the coulis, simply fill containers three-quarters full and freeze. Serve with yogurt or ice cream.
Place all ingredients and 2 cups water in medium saucepan, and bring to a boil. Reduce heat to medium, and cook 10 minutes, or until black currants have broken down and sauce is thickened. Press mixture through fine sieve into bowl to remove seeds and skins. Cool.