Chunky Mixed-Berry Coulis

  • Yield 2 cups

A sauce that's great served over ice cream, pudding, or into whipped cream.

Ingredients

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

Instructions

  1. 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.
  2. 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).
  3. 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)

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