Blackberry Coulis

It is now high season for blackberries. Hedgerows and clumps of briars are laden down with these delicious berries. As with most fruit this year the crop is plentiful. Generally, I would transform blackberries into a jam but since I haven't yet recovered from my 'jam making marathon' in June I opted to turn these beautiful berries into a coulis.

Blackberry picking is a tradition in our house that the children really look forward to, however, beware it is difficult to retrieve the berries without getting a few thorns.

Blackberry Coulis

Blackberry Coulis is a wonderfully versatile fruity sauce, which is perfect for a wide variety of desserts. I stirred some through my basic bun mixture which made them quite moist.
The coulis will be perfect in the fridge for 3-4 days, but it also freezes extremely well  and should last for up to 3 months in the freezer.


Makes about 150ml/¼ pint

250g blackberries
50g caster sugar
½ tsp vanilla extract

1. Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
2. Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled.
3. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.