A Jar of Summer in December
I call this my Crimson Berry Noel Coulis. Fancy name, simple joy. It is summer berries, saved for a winter day. I make it every December. It turns plain cake or ice cream into a holiday.
My grandson once called it “magic red paint.” I still laugh at that. He was right. It paints your plate with joy. Doesn’t that smell amazing when it simmers? It fills the whole kitchen.
Why This Little Sauce Matters
This matters because it teaches you to save good tastes. Summer berries are a gift. We can cook them down and keep their spirit. Then we open that taste in winter. It feels like a secret.
It also matters because it makes simple things special. A plain yogurt becomes a treat. Pancakes turn into a party. You learn that a little effort makes everyday food feel loved.
Let’s Make It Together
First, get your berries. Any kind works. Frozen berries are just fine. Put them in a pot with water, sugar, and a tiny pinch of salt. The salt makes the berry flavor sing. Trust me.
Let it bubble gently. Stir it now and then. Soon, the berries will get soft and juicy. *Fun fact: The word “coulis” (coo-LEE) is French. It just means a thick sauce made from pureed food.* See? Not so fancy.
The Secret is in the Strain
Now, blend it all up until it’s smooth. This part is loud but fun. Then comes the quiet part. You pour it through a strainer. Use a spoon to push all the good liquid through.
You will be left with seeds and pulp. It’s okay to toss them. You kept the very best part. Stir in lemon juice last. It wakes up all the flavors. What’s your favorite berry? I’d love to know which one you try.
A Story About Patience
You must let it chill in the fridge. This is hard for little ones. My granddaughter always wanted to eat it right away. But waiting makes it better. The flavors get to know each other.
After an hour, give it a stir. It will be shiny and perfect. If it gets too thick, a splash of water fixes it. Now, the fun begins. What will you put it on first? Ice cream, or maybe cheesecake?
Your Turn to Create
This sauce is your canvas. Swirl it on a plate. Drizzle it over pudding. Or just dip a spoon in. I think it’s best shared. Make a batch and give a little jar to a friend.
Food made with your hands is a love letter. This coulis is a sweet, red letter from your kitchen. Will you try it this season? Tell me, if you were a berry, which one would you be? I think I’m a raspberry. A little tart, but sweet inside.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh or thawed berries (raspberries, blueberries, blackberries, or strawberries) | 12 ounces | If using strawberries, hull and slice them. |
| Water | ¼ cup | |
| Granulated sugar | 5 to 7 tablespoons | Start with 5 tablespoons; add more to taste after blending. |
| Table salt | ⅛ teaspoon | |
| Lemon juice | 2 teaspoons | Add after straining the puree. |
Crimson Berry Noel Coulis
Hello, my dear. Come sit. Let’s make a little magic. This is my Crimson Berry Noel Coulis. Doesn’t that sound fancy? It’s just a beautiful berry sauce. I call it “Noel” because its red color reminds me of Christmas. But we can make it any time of year. The berries simmer into a sweet, tangy syrup. It’s like summer captured in a spoon. I still laugh at that name. My grandson thought it was a spell from a wizard’s book. It does feel a bit like kitchen wizardry, doesn’t it?
Instructions
Step 1: Grab your saucepan. Put your berries inside. Add the water, five tablespoons of sugar, and the salt. Turn the heat to medium. Let it come to a gentle, bubbly simmer. Stir it now and then. You’ll see the sugar melt away. The berries will get soft and cozy. This only takes a minute or two after it simmers. (A gentle simmer means little bubbles, not a big boil!)
Step 2: Now, carefully pour that hot berry mix into your blender. Put the lid on tight. Blend it until it’s completely smooth. Count to twenty slowly. It will become a vibrant, seedy puree. My old blender hums a happy song for this step. What’s your favorite kitchen tool to use? Share below!
Step 3: Set a fine strainer over a bowl. Pour your puree through it. Use a spoon to press all the good liquid out. You’ll be left with just seeds and pulp. It’s satisfying to see the smooth sauce drip down. Don’t rush this part. The patience is worth it for that silky texture.
Step 4: Stir the lemon juice into your beautiful sauce. Now, taste it. Is it sweet enough for you? If not, add a bit more sugar. Stir until it disappears. This is your creation, so make it taste right to you. I always add the lemon. It makes the berry flavor sing.
Step 5: Cover the bowl with plastic wrap. Let it take a long nap in the fridge. An hour is perfect. It will get nicely cold and thicken up. If it gets too thick later, just stir in a teaspoon of water. Then give it a final stir before serving. Doesn’t that smell amazing?
Creative Twists
Add a tiny splash of vanilla. Stir it in at the end. It adds a warm, cozy flavor.
Mix your berries! Try raspberry and blackberry together. It makes a deeper, richer color.
Make it herby. Steep a fresh mint sprig in the warm sauce. Take it out before chilling.
Which one would you try first? Comment below!
Serving & Pairing Ideas
Drizzle this over vanilla ice cream. The hot-and-cold mix is wonderful. Or, spoon it onto pancakes or cheesecake. For a pretty plate, swirl it with some yogurt. My favorite drink with it is a simple cream soda. The vanilla and berries are best friends. For the grown-ups, a little champagne with a coulis swirl is very festive. Which would you choose tonight?
Keeping Your Berry Coulis Bright
This coulis loves a cool, dark spot. In the fridge, it keeps for about five days. Just cover the bowl tightly. You can also freeze it for months. Pour it into an ice cube tray first. Then pop out the cubes into a bag. This way, you have little flavor bursts ready. I once froze a whole pint. It was perfect for a last-minute pancake breakfast.
Batch cooking this sauce is a smart move. Make a double batch on a quiet Sunday. You will thank yourself later in the busy week. Having it ready makes simple desserts feel special. It turns plain yogurt or ice cream into a treat. This matters because good food should be easy, not stressful. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Berry Coulis Hiccups
Is your coulis too thin? Just simmer it for a few more minutes. The extra water will cook off. Is it too thick? Stir in a teaspoon of water or lemon juice. This will loosen it right up. I remember when mine once looked like jam! A little water fixed it perfectly.
Taste it and think it’s too tart? Add that extra sugar, one teaspoon at a time. Stir well and taste after each addition. Getting the flavor right for you is the most important step. This matters because cooking is about your own taste. Fixing small problems builds your confidence in the kitchen. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this recipe gluten-free? A: Yes, all the ingredients are naturally gluten-free.
Q: Can I make it ahead? A: Absolutely! Making it a day ahead lets the flavors blend beautifully.
Q: What if I don’t have fresh berries? A: Frozen berries work just as well. No need to thaw them first. Fun fact: Frozen berries are often picked at their peak ripeness!
Q: Can I double the recipe? A: You sure can. Use a bigger pot so it doesn’t bubble over.
Q: Any optional tips? A: A tiny pinch of cinnamon or vanilla can add a cozy note. Which tip will you try first?
A Spoonful of Sweetness from My Kitchen to Yours
I hope this recipe brings a little joy to your table. It is so simple, but it feels like a celebration. I love hearing your stories and seeing your creations. Your kitchen adventures make my day brighter. Please tell me all about them in the comments. Have you tried this recipe? I would love to know how it turned out for you.
Happy cooking!
—Elowen Thorn.
Crimson Berry Noel Coulis
Description
A vibrant and versatile berry coulis, perfect for drizzling over desserts like cheesecake, ice cream, or pancakes.
Ingredients
Instructions
- Simmer the Berries: In a medium-sized saucepan, combine the berries, water, 5 tablespoons of sugar, and salt. Place over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Continue cooking until the sugar dissolves and the berries are softened and heated through, approximately 1 additional minute after simmering begins.
- Blend Until Smooth: Transfer the berry mixture to a blender or food processor. Process on high speed until the mixture is smooth, about 20 seconds.
- Strain the Puree: Pour the blended mixture through a fine-mesh strainer into a small bowl. Using a spoon or spatula, press and stir the puree to extract as much liquid as possible. Discard the remaining seeds and pulp from the strainer.
- Finish the Coulis: Stir the lemon juice into the strained berry puree. Taste and, if a sweeter flavor is desired, gradually add the remaining sugar. Mix until fully dissolved.
- Chill Before Serving: Cover the bowl with plastic wrap and refrigerate the coulis for at least 1 hour or until thoroughly chilled. Stir well before serving. If the coulis thickens excessively after chilling, thin it by adding 1 to 2 teaspoons of water to reach the desired consistency.
Notes
- Store leftover coulis in an airtight container in the refrigerator for up to 1 week. It can also be frozen for up to 3 months.