Rote Grütze Recipes

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.

HAMBURGER ROTE GRüTZE - GERMAN RED FRUIT COMPOTE

Steps:

• Wash all fruit, remove the stems, and cut the strawberries into small pieces.
• Add the fruit juice, sugar, cinnamon stick and vanilla extract to a medium sized pot and bring the mixture to a boil.
• In the meantime, reserve a few fruits for the garnish and set them aside.
• Add about half of the remaining fruit to the pot and simmer on low heat.
• Mix the vanilla pudding powder with a few tablespoons of water or juice in a small bowl and then blend it with the simmering fruit mixture.
• Bring to a boil and mix well until everything is well combined.
• Remove the pot from the heat and remove the cinnamon stick.
• Blend the remaining other half of fruit into the mixture.
• Portion the Rote Grütze into individual decorative glasses or into an airtight container. Allow to cool completely and store in the fridge until serving.

ROTE GRüTZE (RED BERRY DESSERT)

Steps:

• If you're using fresh fruit, wash the fruit and dry it. Remove the pits, stems, etc., and cut them into smaller pieces where necessary (e.g. when using strawberries). If you are using frozen berries, take them out of the freezer.
• Add the red fruit juice to a medium-sized pot.
• In a small bowl, mix the cornstarch with 3-4 tablespoons of fruit juice from the pot. Mix until the cornstarch has dissolved.
• Add the sugar and vanilla extract to the fruit juice in the pot and mix. Bring the mixture to a boil, then remove it from the heat. Pour in the dissolved cornstarch while whisking constantly.
• Now add the fresh or frozen berries to the pot with the thickened fruit juice. Stir gently to break as few berries as possible. Return the pot to the hot burner and let the berries simmer on low heat for a few minutes. This will take slightly longer for frozen berries than for fresh berries.
• Once you are happy with the consistency of the berries, pour or ladle the Rote Grütze into bowls. Don't worry if it still appears liquidy, it will get a firmer consistency as it cools. You can sprinkle some sugar on top of the berries or cover them with cling film (it should touch the top of the berries) to avoid skin from forming. Place the bowls in the fridge to chill.
• You can serve Rote Grütze with cold unwhipped cream, vanilla sauce, vanilla ice cream, or normal whipped cream.

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.

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.

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

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 GRUETZE COBBLER

Steps:

• Preheat oven to 350°F While the oven is heating up, place butter into a 9X13" baking dish and set the pan in the oven to heat up, letting the butter melt.
• Mix together the flour, sugar, baking powder, and salt for the batter. Make a well and stir in the milk and the beaten egg, whisking to combine. Do not use an electric mixer - just blend until everything is combined with no lumps.
• Once the butter has melted and the oven has preheated, remove the baking dish from the oven. Carefully pour the batter over the butter - do not stir.
• Combine the frozen fruits, spices, extract (if using) and 3/4 cup sugar (or more if you are using very tart berries like black currants or blackberries in your mix)and then sprinkle over the batter. Do not stir.
• Bake for about 45 minutes or until the batter has risen up over the berries, the filling is bubbling, and the edges are turning golden. The top may appear slightly pale, this is normal.
• Scoop into serving bowls and pour cream or half & half over the top or ladle over vanilla ice cream.

RED FRUIT JELLY DESSERT (ROTE GRUETZE)

Steps:

• Prepare the berries. Hull the strawberries and if necessary cut in half. Strip the red currants from the stalks with a fork.
• Mix with the other fruits of your choice in a bowl with the sugar and grated zest. Cover. Leave for at least 6-8 hours in the fridge to steep until the juices run out.
• Strain into a small saucepan. Mix the arrowroot or cornstarch with 3 tablespoons water. Bring the juices to the boil then stir briskly into the cornstarch. Return to the pan and simmer, stirring, until thickened.
• Mix the juices with the fruits, then divide between 6-8 dessert dishes. Chill until ready to serve.

ROTE GRÜTZE

Steps:

• 1. In a large saucepan, combine berries, wine, cinnamon stick, and sugar. Cook over low heat until berries are very soft, about 20 minutes. A texture to the pudding is desirable, so don't overcook lest all the berries liquefy. 2. In a small bowl, whisk cornstarch and water until dissolved. Add starch mixture to the berries and stir well to avoid lumps. Simmer for another 3 to 4 minutes. Remove cinnamon stick, and pour the berry mixture into a bowl or container. Let cool to room temperature, about 30 minutes, then cover and thicken in refrigerator for at least 2 hours, up to overnight. Vanilla Sauce: 1. Bring milk to a simmer in a saucepan over medium heat. Set aside. 2. Whisk egg yolks, sugar and salt together in a medium bowl until the mixture is thick and well-blended. 3. Slowly pour the hot milk into the egg mixture, whisking constantly. Return to pan. 4. Cook over low heat, stirring constantly with a wooden spoon, for 15 - 20 minutes, or until sauce is thick enough to coat the back of a spoon. Do not allow sauce to boil. 5. Immediately pour into a glass bowl and stir in the vanilla. 6. Cover the top of the sauce with plastic wrap to prevent a skin. Refrigerate until needed.