Chunky Mixed-Berry Coulis
- Yield 2 cups
A sauce that's great served over ice cream, pudding, or into whipped cream.
- 1 pound mixed fresh or frozen berries such as blackberry, raspberry, boysenberry, blueberry, and strawberry, in any combination
- 1/4 cup granulated sugar, plus more if needed
- 2 tablespoons water
- 1 tablespoon fresh lime juice, plus more if needed
- Tiny pinch of kosher salt
- In a medium, heavy saucepan, combine the berries, sugar, and water and bring to a simmer over medium-high heat. Simmer until the berries begin to break down and the juices are running, about 10 minutes for fresh berries and 25 minutes for frozen.
- Transfer about half of the cooked fruit to a fine-mesh sieve set over a medium bowl. Using a rubber spatula, push the fruit through the sieve to purée it and remove the seeds (you can do this in a food processor, if you like, but the fruit should be soft enough to force through the sieve).
- Stir the purée back into the rest of the sauce in the pan, then add the lime juice and salt. For a thicker sauce, cook for a few more minutes (but not so much that it gets “jammy”; the sauce will thicken as it cools). Taste and adjust with more sugar or lime juice if needed.
Reprinted with permission from Martha Holmberg’s Modern Sauces (Chronicle Books LLC, 2012)