This Vegan Blackberry Coulis has the most beautiful colour.
And so did my hands after I picked them straight from the hedgerow in the field at the bottom of my garden!
Those brambles are the most fierce I have ever come across. I always make sure I am not greedy and leave plenty for the birds. So I don’t know why they had to be so vicious to me. 😊
But it was so worth it to make this Vegan Blackberry Coulis!
This Vegan Blackberry Coulis is extremely quick and easy to make. You just pop the blackberries in a pan with some caster sugar – but make sure it’s vegan!
Please note that not all sugars are vegan so it is important to check the packaging. I have used Silver Spoon’s Caster Sugar in this recipe. It doesn’t state it is vegan friendly on the label but I have read their FAQs on sugar and their Caster Sugar is suitable for vegans.
I am a fan, however, of Tate+Lyle’s Fairtrade brown sugar range. They use Cane sugar and state the suitability under the nutrition box on the side panel of the packaging.
And cook for 5-6 minutes, squashing the blackberries against the side of the pan as they cook.
By doing this you get as much juice out of the blackberries as possible.
Once the sugar has completely dissolved and the juice has turned syrupy, place the mixture in a fine sieve. Place the sieve over a jug or bowl.
Again, squash as much of the syrupy juice through the sieve as you can. You really don’t want to waste any of this beautiful coulis.
Make sure you give the bottom of the sieve a scrape with a clean spoon to get every last drop.
Then pour into a serving jug, cover, and place it in the fridge until needed. This will keep for at least 3 days in the fridge – if it lasts that long! 😊
Fresh vs Frozen
I have used fresh blackberries this time but I always pick extra for the freezer and have made this many times with frozen blackberries too.
A little tip – always weigh any fruits you freeze in multiples of 50 or 100g and label them. That way you will not waste any and will only defrost what you need for the recipe you are using.
And whilst we are on the subject of extra blackberries, why not make my Vegan Apple & Blackberry Crumble.
Vegan Blackberry Coulis
- makes 150-180ml
- 20 min
- 516 per quantity made Cals/Serving
- Print this
- 300g / 10½oz raw blackberries
- 100g / 3½oz vegan caster sugar
- Step 1
- If using fresh blackberries, wash the blackberries and pat dry with a paper towel.
- Step 2
- Place the blackberries and sugar in a pan and cook over a medium heat for 5-6 minutes.
- Step 3
- Squash the blackberries against the side of the pan, with a wooden spoon, during cooking, until the sugar has dissolved and the juice looks syrupy.
- Step 4
- Pour into a fine sieve over a jug or bowl.
- Step 5
- Using the back of a spoon push as much of the liquid through the sieve as possible, giving the underside of the sieve a scrape with a clean spoon to get all the syrupy liquid off.
- Step 6
- Transfer to a serving jug and place in the fridge until needed.
- Step 7
- This Vegan Blackberry Coulis can be used as a sauce for many desserts but why not try it poured over my Vegan Apple & Blackberry Crumble!