Rote Grütze Cold Berry Compote 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.

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 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.

BERLINER ROTE GRüTZE / MIXED BERRIES COMPOTE

Steps:

• Mix together cornstarch and 4 tbsp of the juice and set aside.
• Pour the rest of the juice into a saucepan, stir in sugar and bring to a boil.
• Remove from heat, stir in cornstarch, return to heat and bring to a boil again.
• Remove from heat, stir in more sugar if needed and carefully stir in berries.
• Cool before storing in refrigerator.
• Serve with vanilla sauce.