Rote Grutze Red Fruit Jelly Recipes

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RED BERRY FRUIT COMPOTE (GERMAN ROTE GRüTZE)



Red berry fruit compote (German rote grütze) image

This light, fruity dessert is a German summertime staple - a mixed berry compote with custard. The fruity mix is ideal as a topping for granola or stirred through ice cream

Provided by Good Food team

Categories     Dessert

Time 30m

Yield Serves 6 with leftovers

Number Of Ingredients 12

440g canned pitted cherries in syrup (Morello or sour cherries are best, if you can get them)
100g mixed fresh or frozen forest fruits (blackberries, blueberries, raspberries, strawberries)
180ml cranberry juice
½ tbsp vanilla extract
½ tsp ground cinnamon
½ tbsp golden caster sugar
dash of rosewater
2 tbsp cornflour
500g pot good-quality vanilla custard
1 square of 70% dark chocolate , finely grated
handful pomegranate seeds
handful mint leaves

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.

Nutrition Facts : Calories 171 calories, Fat 2 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

ROTE GRüTZE - COLD BERRY COMPOTE



Rote Grütze - Cold Berry Compote image

Red Fruit Jelly with Vanilla Sauce, popular German dessert in summer

Provided by Barbara

Categories     Dessert     Lunch (or Dinner)     Party Food     Snack

Time 15m

Number Of Ingredients 8

350 g strawberries & Cherries (or other berries or fruits like peaches)
35 g starch ((I prefer potato starch over corn starch))
300 ml fruit juice, sweetened or unsweetened (should match with selected fruits)
100 g sugar if needed to sweeten the juice
1 vanilla pod or 1 tsp. Vanilla Extract
2 Tbsp. corn starch (/ or potato starch)
2 Tbsp. sugar
500 ml milk

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



German Rote Grütze image

This simple berry dessert from Northern Germany is a refreshing summer treat.

Provided by International Desserts Blog

Time 10m

Number Of Ingredients 5

4-5 cups about 500g berries (any combo of fresh or frozen raspberries, strawberries, blackberries, blueberries, cherries, currants)
1/2 cup 100g sugar
1 cup 250ml red fruit juice
1/3 cup 45g corn starch
1/2 cup 113ml cold heavy cream

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 (RED FRUIT JELLY)



Rote Grutze (Red Fruit Jelly) image

This is a very popular dish in Germany. You can use any type of berries you like or try it with cherries. It is mostly eaten with vanilla sauce but milk, ice cream or custard are also popular accompaniments.

Provided by Lalaloula

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

300 ml fruit juice or 300 ml water
1 teaspoon vanilla
3 tablespoons sugar (or more, depending on the sweetness of your berries)
5 teaspoons starch (I used potato)
3 tablespoons cold water
400 g mixed berries, washed and drained (I like blueberries and red currants but feel free to use your favorites)

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!

Nutrition Facts : Calories 91.7, Fat 0.1, Sodium 2.4, Carbohydrate 22.5, Fiber 1.3, Sugar 6.4, Protein 0.9

BAROSSAN ROTE GRUTZE (RED GRAPE SAGO PUDDING)



Barossan Rote Grutze (Red Grape Sago Pudding) image

(rota-gritz-ah) This is the stuff kids in the the Barossa Valley, in Australia, grow up on. The Silesian migrants brought the recipe when they settled the Valley however it was made with berries in their homeland. Usually served as dessert with cream, it can be eaten as breakfast during festivals. Preferred grapes are Shiraz or Mataro (Mouvedre). Please note: start with fresh grapes not juice - I had to do the recipe this way for Zaar. Hard to give exact measurements as depends on juiciness of grapes. (Australian tablespoon = 20mL)

Provided by auntchelle

Categories     Breakfast

Time 1h15m

Yield 1 bowl

Number Of Ingredients 2

550 ml fresh red grape juice (extraction methods below)
2 tablespoons sago

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 GRUTZE (GERMAN BERRY COMPOTE)



Rote Grutze (German Berry Compote) image

A classic German dessert item using a variety of red berries. Serve with vanilla ice cream, vanilla pudding, rice pudding, whipped cream, etc. You can use fresh or frozen unsweetened raspberries, strawberries, red currants, or a combination of the three.

Provided by cgalaise

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time P1DT20m

Yield 6

Number Of Ingredients 6

6 cups raspberries
½ cup white sugar
2 tablespoons cornstarch
¼ cup cold water
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 137.6 calories, Carbohydrate 33.6 g, Fat 0.7 g, Fiber 8.4 g, Protein 1.1 g, Sodium 0.6 mg, Sugar 22.7 g

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