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.
Ingredients
| 1000 g | cranberries |
| 375 g | cane sugar |
| 100 ml | orange juice |
| 100 ml | red port wine |
| 2 | cloves |
| 2 | cinnamon sticks |
| — | orange, zested |
Instructions
- 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.