A Coulis can be made with almost any fruit; for this Thanksgiving, I made four: Raspberry, Blueberry, Cherry, and Peach. The proportions are the same, but some fruits will produce more sauce, Coulis, than others, so you may need to make a few batches depending on how much you need.
4 cups of fruit of choice, seeds or pits removed
1/2 cup of water
1/4 cup of raw sugar
1/4 cup of brandy or liqueur - I tried to match it to the fruit.
Place the fruit, sugar, and water in a saucepan, boil, reduce, and simmer for fifteen minutes. Remove from heat, stir in liqueur, and let cool for twenty minutes. Strain through and fine sieve, and place in the fridge until ready to use.