Cranberry coulis
A wonderfully fresh dessert sauce that can serve as a basis for many other components.
Creation by Hidde de Brabander, Dreams of Magnolia pâtisserie, The Hague, the Netherlands.
Allergens & dietary requirements
- Sulphite
- Vegetarian
Ingredients
- 1000 g cranberries, frozen
- 375 g cane sugar
- 100 ml orange juice
- 100 ml red port wine
- 2 cloves
- 2 cinnamon sticks
- orange, zest
Preparation method
- Measure all the ingredients and put them in a saucepan.
- Bring to the boil and cook the cranberries in the liquid until done.
- Drain through a sieve, collecting the liquid. Use the cranberries as a garnish for dishes with game or fowl.
- Allow the liquid to cool and use as a sauce or as a basis for a different component such as cranberry sorbet, bavaroise, or gel.
Serving suggestions
- As a sauce to go with a dessert such as an orange salad with spiced ice cream.
- As a sauce to go with a dessert such as a semolina pudding with pistachio ice cream.
