Rotegrtze Recipes

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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



Rote Grutze (German Berry Compote) image

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

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

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



Rote Grütze image

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

2 (8 1/4 ounce) packages raspberries, frozen in light syrup and thawed
1 (16 ounce) package strawberries, frozen in light syrup, thawed and pureed with their juice
1 lb dark sweet red cherries, stemmed pitted and quartered or 1 (20 ounce) can dark sweet cherries, with juice reserved separately
1 quart natural red grape juice or 1 quart cranberry juice
3/4 cup sugar
1 tablespoon lemon zest, finely grated
1/4 cup lemon juice, freshly squeezed
2/3 cup cornstarch, unsifted
1 cup dry red wine (preferably German)
1 cup heavy cream
1 tablespoon vanilla sugar

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