Go Back
–+ servings
Side view of creamy blackberry coulis in jar with spoon over it.
Print

Healthy Blackberry Coulis

This blackberry coulis is rich and creamy and made without cornstarch or granulated sugar. It has a delicious tangy flavour, contains a moderate amount of sugar, and can be enjoyed with sweet as well as savoury dishes. Ready in minutes!
Course Breakfast, Dessert, Snack
Cuisine gluten free, vegan
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 1 cup (250ml)
Calories 406kcal
Author Monika Dabrowski

Equipment

  • Saucepan
  • Fine mesh sieve

Ingredients

  • 3 cups blackberries fresh or frozen
  • 1½ tablespoons maple syrup or to taste
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon marsala wine can be omitted
  • 5 prunes pitted, *finely chopped
  • 1 teaspoon lemon juice or to taste, plus zest of 1 lemon
US Customary - Metric

Instructions

  • Place all the ingredients (except the lemon juice) in the saucepan.
    Cook over a medium heat stirring often until the blackberries start releasing juice, stirring often (3-5 minutes).
  • Soften fruit: Continue cooking for a few more minutes until the fruit is soft and the mixture is bubbling away, stirring occasionally (3-5 minutes). Remove from the heat.
  • Mash blackberries: Mash the blackberries using either a potato masher (recommended) or fork.
  • Remove seeds: Place a fine-mesh sieve over a bowl (not too shallow so there is plenty of space between the bottom of the bowl and the sieve).
    Pour the fruit mixture into the sieve and using a flexible silicone spatula (recommended) or large spoon stir until all the juice has collected in the bowl. Do this step very thoroughly wiping the bottom of the sieve on the sides of the bowl to ensure none of the sauce gets wasted. Stir in the lemon juice.
  • Serve warm or chilled. If planning to serve it chilled cool your blackberry coulis completely then refrigerate for at least 30 minutes to an hour (preferably) before serving. The sauce will thicken as it cools.

Notes

  • Use either fresh or frozen blackberries. If using frozen you’ll have to cook the mixture 2-3 minutes longer.
  • *It is important to finely chop the prunes (rather than use whole) so they soften along with the blackberries.
  • Take your time separating the juice from the seeds so that none of the juice gets left behind and you collect some of the fruit pulp too (this will thicken the sauce).
  • Adjust the amount of maple syrup to suit your taste (taste the mixture after you’ve mashed the fruit).
  • The coulis will thicken as it cools.
  • Serve either warm or chilled.
  • Keep in a jar/bottle, refrigerated, for up to 1 week.
  • Freeze for up to 3 months.

Nutrition

Serving: 1cup | Calories: 406kcal | Carbohydrates: 97g | Protein: 7g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 11mg | Potassium: 1158mg | Fiber: 26g | Sugar: 60g | Vitamin A: 1315IU | Vitamin C: 93mg | Calcium: 182mg | Iron: 3mg