Rote Grutze Red Fruit Jelly Food

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.

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 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.

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.

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 GRUTZE (RED FRUIT JELLY)

Steps:

• In a small pot bring the fruit juice or water, vanilla and sugar to a boil.
• Meanwhile combine starch and cold water in a small bowl and stir to mix.
• When water is just starting to boil, add starch mixture.
• Let it come to a full boil; make sure to stir well as the starch will form lumps if you don't.
• Mix in berries and turn off the heat.
• Let your pot stand on the hot stove top for one or two more minutes, stirring once or twice.
• Pour everything into a bowl and chill until the jelly has thickened. This might take one or two hours depending on how thick you want your jelly to be.
• Serve with topping of your choice, or plain, and enjoy!

RED FRUIT JELLY DESSERT

Steps:

• Mix the red fruit jelly and the yoghurt. Blend well until it has a creamy texture and a light pink colour.
• Add whatever you like (e.g. grated chocolate, fresh berries, nut pieces, etc.). You can also use it as a topping for waffels or pancakes.

BAROSSAN ROTE GRUTZE (RED GRAPE SAGO PUDDING)

Steps:

• Extraction of juice from grapes: either use the finest setting on a food mill or puree the grapes in a food processor and strain the juice through a sieve, pushing down on the solids to extract as much juice as you can.
• Measure the juice into a non-reactive saucepan and bring it gently to a simmer. For every 550 mL of juice, gradually stir in 2 tablespoons sago. Simmer gently, stirring occasionally, until sago is clear and pearl-like. Watch as it can stick easily. This should take 45-50 minutes.
• Pour the rote grutze into a serving dish and allow it to cool. Chill, allowing it to set slightly.
• Serve with beautiful rich, runny cream.

ROTE GRüTZE

Steps:

• FOR DESSERT:
• Combine raspberry juice, pureed strawberries and cherry juice in 1 quart measure.
• Add enough grape juice to total 1 quart.
• Pour mixture into heavy saucepan (NOT ALUMINUM).
• Add 2 more cups grape juice.
• Stir in sugar, lemon zest, lemon juice.
• Bring to a boil, uncovered, over medium heat stirring often.
• Combine cornstarch with wine in separate bowl to make a thin, smooth paste.
• As soon as mixture boils, add corn starch paste, whisking vigorously.
• Immediately reduce heat to low; cook and stir for 3 minutes until mixture boils again, thickens, and starch taste is gone.
• Stir in raspberries and cherries gently.
• Heat and stir 1 minute more.
• Remove from heat and stir 1 minute more.
• Cool mixture to room temperature.
• Chill for 24 hours.
• FOR TOPPING:
• Shortly before serving, beat heavy cream with vanilla sugar until slightly thickened, but still thin enough to pour.
• Spoon Rote Grutze into stemmed goblets and top each with a generous ladle of whipped cream and serve.

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.