Make This Black Currant Coulis Recipe While You Can

Blink and you'll miss black currant season

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Black currants are one of those ingredients, like ramps or rhubarb, that show up for only a brief window each year – and inspire major food nerd obsession. If you’ve spotted someone leaning in to chat with a farmer at your local market over the last few weeks, whispering conspiratorially while furtively glancing around, they were probably discussing the date to expect the arrival of black currants. Once the currants hit wherever you are, you’ll want to snap them up and make a big batch of this black currant coulis recipe. It’s incredible simple to make and results in a sauce that can be refrigerated or frozen to extend its life. Keep it on hand to drizzle over yogurt or desserts, or even consider using a bit to flavor a homemade vinaigrette.


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Black Currant Coulis

2 cups


  • 1 lb. fresh or frozen black currants, stems removed
  • 1/2 cup sugar
  • 1 1/2 Tbs. lemon juice


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.

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.

Nutrition Information

  • Serving Size ¼ cup
  • Calories 80
  • Carbohydrate Content 20 g
  • Cholesterol Content 0 mg
  • Fat Content 0.5 g
  • Fiber Content 3 g
  • Protein Content 0.5 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 1 mg
  • Sugar Content 13 g