Red Berry Fruit Compote German Rote Grütze Food

ROTE GRUTZE (GERMAN BERRY COMPOTE)

Steps:

• Combine berries and sugar in non-stick saucepan over medium heat; bring to a boil while stirring constantly.
• Whisk cornstarch into cold water in a small bowl until dissolved completely; stir into the berry mixture. Reduce heat to medium low and cook mixture at a simmer until it begins to thicken, about 3 minutes.
• Remove berry mixture from heat. Stir lemon juice and vanilla extract into the berry mixture; transfer to a bowl. Cover bowl with plastic wrap and refrigerate for 24 hours.

GERMAN ROTE GRüTZE

Steps:

• Wash and cut berries as needed.
• Add fresh or frozen berries and sugar to a saucepan over medium heat. Bring to a low boil, stirring constantly. If using fresh berries, you may need to add a bit of juice.
• In a small bowl, whisk together cornstarch and juice until smooth. Pour into the fruit and stir. Reduce heat and let simmer for 1-3 minutes or until it thickens up a bit. If the mixture becomes too thick, add more fruit juice to thin.
• Take off heat, pour into 4 bowls, and let cool.
• Serve with a small pitcher of fresh, cold heavy cream to pour over the Rote Grütze.

RED BERRY FRUIT COMPOTE (GERMAN ROTE GRüTZE)

Steps:

• In a large saucepan over a medium heat, cook the fruits in their juices and syrup, along with 150ml of the cranberry juice, the vanilla extract, cinnamon, sugar and rosewater for about 20 mins or until the fruits are soft.
• In a separate bowl, mix the remaining cranberry juice with the cornflour until it becomes smooth and milky without any lumps. Pour slowly into the hot fruit and continue stirring until mixed in well - the compote will thicken after a couple of mins. Remove from the heat and leave to cool. Transfer to a bowl, cover and chill in the fridge for a few hours before serving for best results in texture and flavour. Will keep for up to 1 week.
• Serve the compote in ramekins, small bowls or clean jam jars, with a generous dollop of vanilla custard. Sprinkle the chocolate shavings and pomegranate seeds on top, and finish with the mint leaves.

ROTE GRUETZE - RED BERRY PUDDING

Steps:

• Mix the sugar with the grape juice, Kirschwasser, and red wine. Place over medium heat and bring to a boil, stirring to dissolve sugar.
• Mix the cornstarch with an equal amount of cold water. Add slowly to the hot liquids and stir constantly. Bring the mixture back to a boil and keep stirring until liquid starts to thicken and become clear and glossy.
• Stir in the fruit. You can use any mixture of cherries, red currants , raspberries, and blackberries. Heat through for a minute or two, then pour into a bowl and refrigerate.
• Cut the vanilla bean in half lengthwise and scrape out the seeds. Slowly warm the milk, cream, sugar and vanilla (both the bean and the seeds).
• When the sugar is dissolved and the milk is almost boiling, remove the pan from the heat source and stir in the egg yolks. Place the pan back on a very low burner and heat until the sauce has thickened, but do not boil.
• Strain through a colander if necessary to remove lumps or egg which did not mix well. Cool.
• To serve, place the Rote Grütze in dessert cups or ice cream dishes, pour a little vanilla sauce over it and garnish with lemon balm or mint leaf sprigs.

ROTE GRüTZE

Steps:

• In a medium sauce pot combine the cherries, red currants, and 310 ml of the cherry juice. Heat on medium high until boiling.
• Meanwhile, whisk together the sugar and starch. Then add in the remaining cherry juice and whisk again.
• Once the mixture has come to a boil, turn the heat down to medium and whisk in the starch mixture.
• Whisk continuously for about five minutes while the mixture cooks and thickens.
• Remove the pot from the heat and pour in the frozen raspberries. Stir to combine.
• Pour the contents into a heat safe container and place in the fridge to cool for at least one hour before serving.

ROTE GRüTZE GERMAN MIXED BERRY PUDDING

Steps:

• Wash fruit and pick through for stems (reserve 3/4 cup).
• Combine the remaining fruit with water (reserving 1 cup), and sugar in a saucepan.
• Bring to a boil and cook fruit over medium heat until done but still holding its shape.
• Sweeten to taste with more sugar, if needed.
• Stir corn starch into reserved water until dissolved and stir into the juice.
• Bring to boil, cook until thickened, and remove from heat.
• Blend in the rum if desired.
• Mash reserved, uncooked fruit in blender and stir into the thickened juice.
• Eat Rote Grütze either hot or cold and serve with cold milk or cream.