Blueberry Coulis - 3 Ingredients (With Video)

Name: Blueberry Coulis - 3 Ingredients (With Video)
Total time: 15 min
Yield: 1 cup
Ingredients: 500 g blueberries; 40 g granulated white (table) sugar; 2 tablespoon fresh lemon juice

User Reviews

5.0

3 reviews

Excellent

Total Time
15 mins
Servings
1 cup
Calories
44 kcal
Course
Condiments
Cuisine
Australian

Blueberry Coulis - 3 Ingredients (With Video)

Zara Shaw

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My easy blueberry coulis sauce transforms frozen blueberries into a smooth, sweet fruit sauce. Great drizzled over cheesecake or pancakes.

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Ingredients

Servings

500 g blueberries I used frozen
40 g granulated white (table) sugar plus more to taste if needed
2 tablespoon fresh lemon juice

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Instructions

Place the blueberries in a saucepan along with sugar and lemon juice and stir well.
Bring to a simmer then simmer uncovered for 10 - 15 minutes (stirring occasionally) or until the fruit is soft and the sauce has thickened.
Add more sugar to taste, if necessary.
Remove the saucepan from the heat and use an immersion (stick) blender (see my notes for other blending options) to blend the sauce until smooth.
Pass the sauce through a fine sieve until smooth (I use a silicone spatula to push the fruit through the sieve).

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
It's important to give the blueberries a good stir after you add the sugar and lemon juice. This is to make sure that none of the fruit (particularly if you are using frozen) has stuck to the base of the saucepan otherwise it may catch and burn.
The amount of sugar you end up using in the finished coulis will depend on how sweet the fruit is. This is why I taste the sauce before I blend it so I can adjust the sweetness as needed.
As the blueberry coulis thickens, this is when it's more likely to catch on the bottom of the pan. Particularly towards the end of the cooking time.
There are a few different ways to blend (or not blend!) this blueberry sauce, depending on the options you have at home. If you use an immersion blender (stick blender) - this must be done OFF the heat, or the sauce will splatter. I do this in the saucepan and just tilt it to the side so the head of the blender is fully immersed in the sauce (again to avoid splatter).
Blender or food processor instead - allow the sauce to cool a little, then pour it in and blend or process away.
No blending tool of any kind? No problem! Use a potato masher or a fork to break up any fruit that isn't already broken down to make the sauce as smooth as you can, then go ahead and strain it. You may need a few minutes to press this thicker puree through the strainer (a silicone spatula is good for this), but you will still end up with the same result because the fruit is so soft.
Coulis a little too thick? Just add a little water until you reach your desired consistency. Remember that this sauce will thicken slightly on standing/cooling.