This vibrant and versatile fruit sauce is perfect for serving with ice cream, pancakes or layered up in creamy desserts
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Making it red!
For a Raspberry & redcurrant coulis, simmer 140g/5oz redcurrants with 2 tbsp caster sugar and 4 tbsp water until the fruit bursts. Cool, then whizz in a food processor with 250g/9oz raspberries. Strain.