This is the raspberry twist on blueberry coulis — an elegant yet incredibly simple sauce to make. Serve it over crêpes or yogurt, or use it to elevate a dessert like panna cotta. You'll find more tips and serving suggestions after the recipe.
Pint of raspberries
1 orange
Sugar - to taste, optional
Put the raspberries, the juice of one orange, and a bit of sugar in a saucepan.
Cook over medium heat, stirring occasionally, until the raspberries start to break down and release their juices, about 5-7 minutes.
Remove from heat and let the mixture cool slightly.
Serve as is, or for a smooth sauce, blend and push the coulis through a fine mesh sieve to remove the seeds.
Store in an airtight container in the refrigerator for up to one week.
Depending on the sweetness of the raspberries, you can skip the sugar. I usually add about a teaspoon of sugar to enhance the flavor and slightly thicken the juice a bit.
Freeze summer raspberries so you can enjoy coulis all winter long.
You can also freeze the coulis itself so it's ready to thaw and serve.
Raspberries at the summer farmers' market.
Making and freezing raspberry coulis for the winter.
Serving raspberry and blueberry coulis over homemade ricotta.
You may also like these recipes:
Blueberry Coulis over Panna Cotta
