ROTE GRUTZE (GERMAN BERRY COMPOTE)
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
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
ROTE GRüTZE GERMAN MIXED BERRY PUDDING
Rubies in springtime. A traditional German dessert posted in response to a recipe request. I estimated the measurement of the cornstarch. The original recipe called for 100 grams.
Provided by Molly53
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 440.2, Fat 0.3, Sodium 13.3, Carbohydrate 114.4, Fiber 8.8, Sugar 98.4, Protein 5.2
RED BERRY FRUIT COMPOTE (GERMAN ROTE GRüTZE)
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
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
Make and share this Rote Grütze recipe from Food.com.
Provided by Anne Edgell
Categories Dessert
Time P1DT25m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 406, Fat 11.8, SaturatedFat 6.9, Cholesterol 40.8, Sodium 18.6, Carbohydrate 70.6, Fiber 6.6, Sugar 50.7, Protein 3.1
ROTE GRUTZE
This puddinglike German dessert is generally made with fresh red currants as the base. Adding other red fruits, such as raspberries, strawberries, and cherries, is common, but if doing so, use them in place of the second pound of currants in step 2. This dessert is also nice topped with creme anglaise instead of whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h50m
Number Of Ingredients 6
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.
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