Rote Grutze German Berry Compote 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.

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.

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.

ROTE GRüTZE - COLD BERRY COMPOTE

Steps:

• Prepare the fruits by removing the stems and the stones.
• In a small bowl mix the starch with the sugar.
• Add about 4 tbsp. from the juice and mix.
• Pour the remaining juice into a cooking pot and bring to a boil.
• When the juice starts boiling, remove it from the stove and add the starch-sugar mix.
• Stir!
• Add the fruits and set aside to cool.
• Fill in several glasses or a bowl and move it to the fridge.
• Slice the vanilla pod in length and - using a knife - scrape the vanilla out of it's center. Use the rest of the vanilla pod for vanilla sugar (see other recipe). Or instead just use the Vanilla Extract Paste that I use in the video.
• Mix starch and sugar in a small bowl and add about 3 tbsp. of the milk.
• Mix it all together in the starch bowl.
• Bring the remaining milk with the vanilla in it to a boil - careful! Don't set heat to high and observe closely, stir milk frequently to avoid setting on the bottom of the pot.
• When the milk starts boiling, remove it from the stove and stir the starch mix from the bowl into the pot.
• Bring the sauce back to the stove and bring back to boil for lass than a minute while stirring constantly.
• Let sauce cool, stir every now and then and use warm or cold.
• The fruit bowl should be kept in the fridge.
• It tastes best if it is chilled and with the vanilla sauce on top.
• Garnish with some peppermint leaves if you like.

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.

ROTE GRUTZE

Steps:

• Bring 3 cups currants, the sugar, wine, and salt to a boil in a medium saucepan over medium-high heat. Reduce heat, and simmer until berries are soft, about 1 minute. Puree in a blender. Pour through a fine sieve into a bowl (you should have about 1 3/4 cups).
• Return strained puree to pan; bring to a boil. Add remaining currants, return to a boil, and skim if necessary. Mix cornstarch with 1/4 cup water until cornstarch dissolves, then whisk into currants. Cook over high heat, stirring occasionally, until boiling in center and mixture looks clear, about 5 minutes. Let cool 5 minutes.
• Divide mixture between 6 small glasses. Chill until set, at least 1 1/2 hours and up to 8 hours. Dollop whipped cream on top, and serve with fresh currants.

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.